Ingredients:

  • 1 lb (450g) chicken breast, thinly sliced into bite-sized strips
  • 3 cloves (15g) garlic, minced
  • 1 small (50g) shallot, finely diced
  • 2 tbsp (30ml) avocado oil
  • 4 cups (600g) chilled, day-old cooked Jasmine rice
  • 2 large (100g) eggs, lightly beaten
  • 1 cup (150g) frozen peas and carrots, thawed
  • 3 scallions (20g), sliced into 1-inch pieces
  • 1/2 cup (30g) fresh Thai basil leaves
  • 2 tbsp (30ml) fish sauce
  • 1 tbsp (15ml) light soy sauce
  • 1 tsp (5g) coconut sugar
  • 1/2 tsp (2.5g) white pepper

Instructions:

  1. In a small bowl, combine fish sauce, soy sauce, coconut sugar, and white pepper. Stir until the sugar is fully dissolved.
  2. Heat 1 tbsp (15ml) of avocado oil over medium-high heat. Add chicken strips and sear until golden-brown and cooked through (about 3-4 minutes). Remove chicken from the pan and set aside.
  3. In the same pan, add the remaining 1 tbsp (15ml) of avocado oil. Toss in the minced garlic and diced shallots, stirring for 30 seconds until fragrant and translucent.
  4. Turn heat to high. Add the chilled Jasmine rice, breaking up any clumps with a spatula. Stir-fry for 3-5 minutes until the rice smells nutty and begins to jump slightly in the pan.
  5. Push the rice to one side of the pan. Pour the beaten eggs into the empty space, scramble them until just set, then toss with the rice.
  6. Add the cooked chicken, frozen peas and carrots, and the prepared Thai sauce. Toss everything together on high heat until the sauce is evenly distributed and the vegetables are heated through.
  7. Stir in the sliced scallions and fresh Thai basil leaves for 30 seconds before removing from heat.