Instructions

• Prep ingredients: trim excess fat from 1 lb chicken thighs and cut into bite-size pieces; season the chicken in a bowl with 1/2 tsp sea salt and 1/4 tsp black pepper. Beat 4 large eggs in a separate bowl. Make sure 5 cups cooked white rice is chilled and break up any clumps. Ensure 12 oz frozen peas and carrots are fully thawed and 1/4 cup green onion is chopped.
• Heat a large nonstick 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 hot pan and cook, stirring occasionally, for 4–5 minutes or until pieces are cooked through and no longer pink inside. Transfer the cooked chicken to a plate and set aside.
• Reduce heat to medium. Add another 1 Tbsp oil to the skillet. Pour in the beaten eggs and scramble, breaking them into bite-size pieces, until just set and no longer wet (about 1 minute). Transfer the scrambled eggs to the plate with the chicken.
• Carefully wipe the skillet clean with a paper towel (use tongs to hold the towel if desired). Return the skillet to medium-high heat and add the remaining 1 Tbsp oil.
• Add the chilled rice, spreading it evenly across the pan. Let the rice cook undisturbed for 1–2 minutes so it sizzles and develops some color, then stir and sauté for another 1–2 minutes until heated through and separated.
• Drizzle 2 Tbsp soy sauce (or GF tamari) and 1 1/2 tsp sesame oil over the rice and stir well to distribute.
• Add the fully thawed peas and carrots and mix until vegetables are heated and evenly combined with the rice.
• Return the cooked chicken and scrambled eggs to the pan. Add 1/4 cup chopped green onion and stir to combine.
• Continue to cook, stirring frequently, until the rice and vegetables are hot and the rice is sizzling. Taste and, if desired, add more soy sauce or sesame oil to adjust seasoning. Serve hot.