1 1/2 teaspoons sesame oil or to taste

4 large Eggs

5 c cooked white rice chilled*

2 tablespoons soy sauce (or GF Tamari) or added to taste*

3 tablespoons extra light olive oil or high heat cooking oil

12 ounces frozen peas and carrots fully thawed

1/4 c green onion chopped

1 pound chicken thighs boneless, skinless, and trimmed

1/2 teaspoon sea salt

1/4 teaspoon black pepper



Slice the chicken thighs into small pieces and remove any excess fat.

Place the chicken slices into a mixing bowl, then season them with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss until well coated.

In another mixing bowl, add crack the 4 eggs, then beat until creamy.

Place a large non-stick skillet on the stove and turn the heat to medium-high.

Add 1 tbsp of oil and allow it to become hot.

Add the chicken slices and cook for about 5 minutes or until brown.

Remove the chicken from the skillet and transfer them onto a clean plate.

Turn the heat down to medium, then add 1 tablespoon oil and allow it to become hot.

Add the beaten eggs and cook until scrambled. Use a spatula to break it into small pieces.

Transfer the scrambled eggs onto a clean plate.

Use paper towels to wipe clean the same skillet.

Add 1 tablespoon of oil and spread it all over the skillet.

Add 2 cups of rice and let it sit for about a minute until it sizzles.

Add 2 tablespoons of soy sauce and 1 1/2 teaspoons of sesame oil. Stir until the rice is well coated.

Add the veggies and toss until well combined with the rice.

Put the scrambled eggs and cooked chicken back to the skillet and toss until everything is well combined.

Add 1/4 cup of green onion and stir until well blended.

Cook everything for a few more minutes until the rice is hot. Add more seasonings if needed. Make sure to taste it first before adding seasoning.

Serve right away and enjoy!

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