Name: Chicken Fried Rice
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1-2 cups cooked rice (or 1 head of cauliflower for cauliflower rice if you are doing Whole30); 1 tablespoon extra virgin olive oil, divided; 1 tablespoon hot sauce (if doing Whole30, make sure it’s compliant); ½ teaspoon finely grated lemon zest; 2 teaspoons kosher salt, divided; ½ teaspoon ground black pepper, divided; ¼ teaspoon cayenne pepper; 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks; 1 teaspoon paprika; 2 tablespoons coconut oil, divided; ¾ cup chopped yellow onion; 2 tablespoons chopped garlic; 3 cups finely julienned carrots; ¾ cup thinly sliced scallions; ½ cup Stir Fry Infuser (recipe below); ½ cup toasted nuts (either crushed cashews or slivered almonds)

Ingredients

9 tablespoons coconut aminos

6 tablespoons rice wine vinegar

1 tablespoon hot sauce

Juice from 3 tablespoons grated, fresh ginger

1 teaspoon minced garlic

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Instructions

In a medium bowl, mix all ingredients together, stirring until thoroughly combined.

Store any leftover in an airtight container in the refrigerator for up to 1 week. Can be also be used with the Asian Steak Salad and Shrimp Pad Thai from the cookbook.