Instructions

• Prep all ingredients: trim excess fat and cut 1 lb chicken thighs into bite-size pieces; place chicken in a bowl and season with 1/2 tsp sea salt and 1/4 tsp black pepper. Beat 4 large eggs in a separate bowl. Ensure 5 cups cooked white rice is chilled, 12 oz frozen peas and carrots are fully thawed, and 1/4 cup green onion is chopped.
• Heat a large non-stick skillet or wok over medium-high heat until hot. Add 1 Tbsp extra light olive oil (or high-heat cooking oil).
• Add the seasoned chicken to the skillet and cook 4–5 minutes, stirring occasionally, until fully cooked through (no pink remains). Transfer the chicken to a plate.
• Reduce heat to medium. Add 1 Tbsp oil to the skillet, pour in the beaten eggs, and stir/scramble, breaking them into pieces with a spatula. Cook just until the eggs are set and no longer wet (about 1 minute). Transfer the eggs to the plate with the chicken.
• Use tongs to carefully wipe the skillet clean with a paper towel. Swirl in the remaining 1 Tbsp oil, then add the chilled rice, spreading it in an even layer. Cook 1–2 minutes without disturbing to allow the rice to sizzle, then stir and sauté another 1–2 minutes.
• Drizzle 2 Tbsp soy sauce (or GF Tamari) and 1 1/2 tsp sesame oil over the rice and stir well to combine. Add the fully thawed peas and carrots and mix until evenly distributed.
• Return the cooked chicken and scrambled eggs to the skillet, add the 1/4 cup chopped green onion, and stir. Continue cooking, stirring frequently, until the rice, vegetables, and chicken are hot and the rice sizzles again (about 2–3 minutes).
• Taste and, if desired, add more soy sauce and/or sesame oil to taste. Serve immediately.