A wholesome and delicious Thai chicken fried rice, ready in under 20 minutes! This healthy one-pan dinner is loaded with flavor. Fresh, savory, hearty, and oh-so satisfying - who doesn't love a good fried rice?!
3green onions, chopped (white and green parts separated)
1carrot, peeled and chopped
2eggs, lightly beaten
3cupscooked white rice, see Notes
For the sauce:
3tablespoonssoy sauce, use tamari for gluten-free
1tablespoonoyster sauce, see Notes
1-2teaspoonshot sauce or chili paste
Instructions
Season sliced chicken with salt and pepper on all sides.
Heat avocado oil in a large skillet over medium-high heat. Once hot, add in chicken and cook for 2-3 minutes per side or until cooked through. Remove chicken from skillet and set aside.
Add ginger, garlic, white part of green onion, and carrots to the skillet. Cook for about 3 minutes, tossing frequently, until carrots are tender.
Push veggies to one side of the skillet and pour whisked eggs into the other side. Gently scramble eggs until fully cooked, then combine with the veggies.
Add rice to skillet and mix together all sauce ingredients in a small bowl, then pour sauce into skillet as well.
Cook for about 2 minutes or until everything is coated in sauce, then stir in green part of green onions and cooked chicken, serve warm.
Notes
Rice: You can use brown rice, white rice, or even cauliflower rice in this recipe.
Oyster Sauce: If you can't find oyster sauce, you can use hoisin sauce or brown sugar in its place.