- 3 tablespoons avocado oil, divided
- 2 large eggs, whisked
- 4 medium carrots, peeled and diced
- 1 small white onion, diced
- 1 cup frozen peas
- 3 cloves garlic, minced
- 4 cups cooked rice
- 3 green onions, diced
- 3–4 tablespoons Braggs Liquid Aminos, or more to taste
- 1 tablespoon toasted sesame oil
- salt and black pepper to taste
- 1-2 cups rotisserie chicken, chopped up
DIRECTIONS
Heat 1 tablespoon of oil in a large sauté pan over medium-high and scramble the eggs, and cook until scrambled, stirring occasionally. Remove eggs, and transfer to a separate plate.
Add an additional 1 tablespoon oil to the pan with carrots, onion, peas and garlic, and season with salt and pepper. Sauté for about 5 minutes or until the onion and carrots are soft. Increase heat to high, add in the remaining tablespoon of oil with the rice, green onions, Bragg's and stir until combined. Continue sautéing for an additional 3 minutes to fry the rice, stirring occasionally. Then add in the eggs and chicken and stir to combine. Remove from heat, and stir in the sesame oil until combined. Taste and season with extra Bragg's or sesame oil as needed.
Serve immediately, or refrigerate in a sealed container for up to 3 days.
