Recipe

Make Fried Rice

1. In small bowl, whisk eggs with sprinkle each of salt and pepper.
2. In wok or large nonstick skillet, heat 2 teaspoons of avocado oil over medium-high heat. Add eggs and cook, stirring, until scrambled, 1 to 2 minutes. Transfer to plate and set aside.
3. Add remaining 2 teaspoons oil and chicken to skillet. Spread chicken into even layer and cook, undisturbed, until golden brown on bottom, 3 to 4 minutes. Stir in 1 tablespoon of soy sauce and cook, stirring, until almost cooked through, about 2 minutes.
4. Add carrot, onion and garlic. Cook, stirring, until onion starts to soften and become translucent, about 3 minutes.
5. Add rice, remaining 3 tablespoons of soy sauce, 2 tablespoons of butter, sesame seeds, 1 teaspoon of pepper and ½ teaspoon of salt. Cook, stirring, until everything is combined, about 2 minutes.
6. Create small well in middle of rice and add remaining 2 tablespoons of butter to well. Cook, undisturbed, until butter melts and rice is crispy, 2 to 3 minutes. Stir rice to mix up buttery pieces. Cook, tossing once or twice, until there are more crispy bits, about 2 minutes.
7. Add scrambled eggs and mix, breaking them up into smaller pieces with spatula. Add scallions and cook for about 1 minute, tossing two or three times until combined. Divide among bowls and enjoy!

Tip: Day-old rice is best, but fresh rice works, too. Use 1½ cups of uncooked rice to make 4 cups cooked.