Chicken Fried Rice

½ Tablespoon avocado oil, or olive oil

500-600g boneless skinless chicken breast, diced into bite-sized pieces

½ yellow onion, diced

2 cloves garlic, minced

2 teaspoons fresh ginger, minced

¾ teaspoon salt, divided

¼ teaspoon black pepper

3 cups worth frozen mixed veggies, I did a mix of peas, carrots, corn, green beans

4 eggs, beaten

4 cups chilled cooked basmati rice, about 1 cup uncooked

½ cup low-sodium soy sauce, or tamari

2 Tablespoons unsalted butter, divided

⅓ – ½ cup sliced green spring onions, plus more for topping

Optional: sriracha or red pepper flakes for heat

Heat ½ Tablespoon oil in a large pan or wok over medium-high heat. Add the chicken, season with ½ tsp salt and ¼ tsp pepper, and cook until golden and cooked through, about 7–8 minutes. If the chicken releases liquid while cooking, turn up the heat a bit so it will evaporate and the chicken can get golden brown. Remove from the pan and set aside.
Melt ½ Tablespoon butter in the same pan. Add onion, garlic, and ginger with remaining ¼ teaspoon salt, and cook for 4–5 minutes, until fragrant and softened. Toss in your veggies and cook until tender, another 4–5 minutes.
Push the veggies to one side of the pan. If needed, add a bit more oil, then pour in the beaten eggs. Scramble until just set, then transfer eggs and veggies to the plate with the chicken.
Add the remaining 1 ½ Tablespoons butter to the pan. Increase heat to medium-high, add the chilled rice, and spread it into an even layer. Let it cook undisturbed for 2–3 minutes to crisp up the bottom. Stir, flip, and repeat once or twice for extra crispy bits. Don’t rush it. Patience = crunch.
Add the chicken, eggs and veggies back into the pan with the rice. Add green onions and soy sauce, and stir-fry everything together until well combined and heated through. Taste and adjust seasoning as needed.
Top with extra green onions and a drizzle of sriracha. Serve hot and enjoy!

MOMENTUM: THE RETURN STARTS MARCH 16TH