Name: Chili oil chicken and egg fried rice
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 serving
Ingredients: 1/3 cup basmati rice; 2/3 cup water; 4 large eggs; 9 oz boneless skinless chicken breast, finely diced; 10 g gluten-free chili oil; 4 green onions, thinly sliced, whites and greens separated; 1 tbsp tamari; 1 3/4 tsp rice vinegar; 3/4 tsp salt

Instructions

Prep 20 min · Cook 25 min

Rinse the rice until the water runs clear. Combine the rice, water, and half the salt in a small saucepan. Bring to a boil over high heat, then cover and reduce heat to low. Simmer for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes. Spread the rice onto a sheet pan and chill in the freezer for 15 minutes until cold and dry.
While the rice chills, whisk the whole eggs in a bowl with half the tamari and the remaining salt.
Heat a 12-inch nonstick skillet over medium-high heat. Add half the chili oil. Add the diced chicken and cook for 4 minutes, stirring often, until cooked through and opaque. Done when opaque in the center, 165°F.
Lower the heat to medium. Pour the whisked eggs directly over the chicken in the skillet. Cook, pulling the mixture into large curds with a spatula, for 2 minutes until the eggs are set but still look glossy and soft. Transfer the chicken and egg mixture to a plate. Done when set but still glossy, 160°F.
Wipe out the skillet and return to medium-high heat with the remaining chili oil. Add the green onion whites and cook for 1 minute. Add the cold rice, breaking up any clumps. Spread the rice into an even layer and cook, undisturbed, for 3 minutes until the bottom begins to crisp.
Add the egg and chicken mixture back to the skillet, breaking it into bite-size pieces. Add the remaining tamari, the green onion tops, and the rice vinegar. Toss everything together for 1 minute until the green onions just wilt and the dish is heated through.

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Ingredients

Instructions

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