This chicken fried rice is a quick and easy meal that’s full of flavor and comes together in one pan. It's a great way to use leftover rice and makes an easy lunch or dinner for busy days. I love using a carbon steel wok for this recipe because it heats up quickly and handles high heat, allowing the chicken and vegetables to cook quickly while giving the rice that classic fried rice flavor.
Ingredients
Chicken
1 pounds
boneless chicken breasts
1 tablespoons
wheat-free tamari
½ teaspoons
black pepper
1 tablespoons
avocado oil
Fried Rice
1 small
white onion
chopped
2 medium
carrots
chopped
2 cloves
garlic
crushed
3 cups
cooked
white basmati rice
1 cups
frozen peas
3
green onions
sliced
4
eggs
whisked
2 tablespoons
wheat-free tamari
1 tablespoons
toasted sesame oil
2 tablespoons
avocado oil
