Chicken & Egg Fried Rice

When I first had to go dairy- and soy-free, I honestly felt like my diet was impossibly limited and it felt so overwhelming. Remembering that coconut aminos are a thing was a game-changer! (Huge thank you to The Dizzy Cook for that reminder! She's long been a life saver for migraine information and HYH compliant recipes.. I recommend her a lot to people cause I love her so much!)

Asian recipes are generally dairy-free, and it's such an easy switch to use coconut aminos rather than soy sauce. Fried rice has become one of our favorite comfort food recipes. It isn't exactly fast, I think it takes me like 45-60 minutes start to finish usually. But it isn't too complicated and it's easy to make it a more filling meal by adding chicken, or you can keep it vegetarian by omitting the chicken!

We cook chicken in the air fryer first, but if you don't have an air fryer I'd recommend baking and finishing it with a broil to get it a little crispy, or just cook it in a pan (:

The main trick to this is starchy, day-old rice. I usually make a batch of rice the night before just for this, and it's worth it!

I originally typed this up for my husband when he had to make dinner one night. He's a good cook, but since it's a lot of steps and the night was busy I tried to make it as clear and detailed as possible.. so you, too, get that version!

No pics yet, but I promise it's so good. Here is a link to the printable recipe, and you can continue on for the recipe:

Egg & Chicken Fried  Rice

Chicken: cook while making the fried rice

Place 4-6 chicken thighs in a baking dish. Drizzle with a little sesame oil, salt, and a generous amount of garlic powder & some onion powder.

Bake in air fryer or oven ** at 375° for 20-25 minutes, Flip, bake another 15-25 minutes.

Slice thin, then dice.

Fried rice:

Ingredients:

• 6 eggs

• 3 tsp coconut aminos

• ⅛ - ¼ tsp salt

• 3 tsp sesame oil

• 3-4 cloves garlic, minced (roughly ¾ - 1 Tbsp jarred garlic)

• 3 Tbsp canola oil

• 1.5 cup celery, thinly bias sliced (like panda does)

• 1 ½ cup sliced mushrooms (just thoroughly wash and add the whole carton)

• 5 cups cold leftover rice

• 1.5 cup shredded carrots, slightly thawed*

• 1.5  cup frozen peas, slightly thawed*

• 5 Tbsp coconut aminos

• ¼-½ tsp salt

• ¾ cup sliced green onions

*2 packages frozen mixed peas and carrots would be ok too. Leave on counter while you prepare & cook other ingredients.

Directions:

1. In a small bowl mix eggs and 3 tsp aminos + ⅛-¼ tsp salt

2. In the largest frying pan, heat sesame oil over medium heat.

3. Add garlic, cook and stir 30 seconds.

4. Add egg mixture and cook like a frittata until just set.

5. Flip egg out onto a cutting board, roll up and cut into thin slices. Then into pieces about ½-1” long.

6. Pour vegetable oil into the pan. Heat over medium-high heat.

7. Add celery, cook and stir 1 minute.

8. Add mushrooms, cook and stir 1 minute until crisp-tender.

9. Add rice, carrot, peas, and the 5 Tbsp coconut aminos + ¼-½ tsp salt. Cook and stir about 6-8 minutes or until heated through.

10. Add sliced eggs and green onions, and chicken. Cookand stir 1-2 minutes more until heated through.

11. Stir in chicken. Cover and keep warm.