Ingredients 2 Tbsp. sesame oil 2 Tbsp. avocado oil 1 lb. chicken breasts, cut into cubes 3 green onions, thinly sliced and divided 1½ cups diced carrots 2-3 garlic cloves, minced 3 large eggs, beaten 4 cups cooked rice 3-4 Tbsp. soy sauce Salt and pepper to taste Directions Heat oils in a large skillet or wok on medium-high. Add chicken and cook for 2-3 minutes per side until cooked through. Transfer chicken to a plate and set aside. Reserve 2 Tbsp. of onions for garnish. Add remaining onions plus carrots to pan. Cook for 3-4 minutes until carrots are softened. Add garlic and cook for 1 minute. Push vegetables to one side of pan. Add eggs to the other side and scramble. Add rice, cooked chicken and soy sauce to pan. Stir well and cook for 4-5 minutes until warmed through. Season with salt and pepper. Garnish with reserved onions. Serves 6-8
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