Chicken Fried Rice

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Ingredients

• 1 lb chicken thighs boneless, skinless and trimmed
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 3 Tbsp extra light olive oil or high heat cooking oil
• 4 large eggs
• 5 cups cooked white rice chilled*
• 2 Tbsp soy sauce (or GF Tamari) or added to taste*
• 1 1/2 tsp sesame oil or to taste
• 12 oz frozen peas and carrots fully thawed
• 1/4 cup green onion chopped

Instructions

1. Prep all ingredients before starting the stove. Trim off excess fat and cut chicken thighs into bite-size pieces. Transfer to a bowl and season with 1/2 tsp salt and 1/4 tsp black pepper. In a separate bowl, beat together 4 eggs. 
2. Bring a large non-stick skillet or wok over medium/high heat and add 1 Tbsp oil. Add chicken and cook for 4-5 minutes, stirring occasionally, or until fully cooked through. Transfer to a plate. 
3. Reduce heat to medium. Add 1 Tbsp oil then scrambled eggs and stir and scramble for a minute, breaking up the egg with your spatula. Cook just until no longer wet and immediately transfer to the plate with chicken. 
4. Use tongs to wipe skillet clean with a paper towel. Swirl in another 1 Tbsp oil then spread 5 cups rice evenly over the pan. Cook 1 to 2 minutes without disturbing then stir and sauté another 1 to 2 minutes. Rice should sizzle. 
5. Drizzle 2 Tbsp soy sauce and 1 1/2 tsp sesame oil over the rice and stir well. Add fully thawed vegetables and mix well. 
6. Add cooked chicken and scrambled eggs back to the pan. Add 1/4 cup green onion and mix well. Continue to cook until veggies and rice are hot and rice sizzles, stirring frequently. Add more soy sauce and sesame oil to taste.

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