Creamy Sesame Chicken Fried Rice
2 tablespoons avocado oil
- 1 pound boneless, skinless chicken thigh, diced small
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ cup small-diced white onion
- ½ cup small-diced carrot
- 2 tablespoon SideDish Creamy Sesame, plus more for serving
- 2 cups chilled cooked medium-grain white rice (see note)
- 4 green onions cut into 2-inch pieces
- 2 tablespoons coconut aminos
- 2 eggs, well whisked
- 1 tablespoon toasted sesame seeds
- 1 lime, cut into wedges
- Fresh cilantro leaves
In a large non-stick skillet over medium-high heat, heat the oil. Add the chicken in a single layer then season with salt and pepper. Cook, undisturbed, for 2 to 3 minutes.
- Toss the chicken then add the onion and carrots. Continue to cook, stirring occasionally, until the chicken is cooked through and veggies are tender, about 3 more minutes.
Reduce heat to medium then add the SideDish Creamy Sesame. Stir to combine with the chicken and veggies. Add the rice and green onion, stir to combine. Spread the rice into a single layer, press down with your spatula, and cook undisturbed until golden brown on the bottom, 2 minutes. Next, add the coconut aminos and stir to combine.
- Push the rice to one half of the skillet and pour the eggs onto the empty half. Cook the eggs, stirring, until softly scrambled, 1 to 2 minutes. Stir the scrambled eggs into the rice until well combined.
- Add the sesame seeds and toss to combine once more. Remove from heat.
Serve topped with an additional drizzle of SideDish Creamy Sesame, cilantro leaves, and a wedge of lime.
Rice Note: When cooking any sort of fried rice, leftover, day-old rice works best. When rice is freshly cooked, it retains a lot of moisture, which makes it difficult to crisp up. If you’re making the rice the same day, make a batch of rice and spread it in a thin layer on a sheet pan. Put the tray in the refrigerator and let it sit for 30 to 60 minutes to dry out the rice as much as possible before frying.