2 cups of Rice
3 Chicken Breast (or a Rotisserie Chicken)
2 cloves Garlic
1 Red Bell Pepper
1 head Broccoli
1 cup Carrots (I like Matchstick)
4 Tbsp Avocado Oil
1 1/2 tsp Salt
8 Tbsp Coconut Aminos
2 tsp Toasted Sesame Oil (It’s much cheaper if you buy it in stores)
Start by cooking your rice according to the instructions on the package. Once the rice is finished cooking, set it in the refrigerator to cool. (Cool rice tends to work better - you can even make the rice a day ahead of time if you want.)
Next boil your chicken. Fill a large pot with water, add the chicken, and heat it on the stovetop at high until done cooking, about 20 minutes. Once finished, remove the chicken from the pot and set to the side to cool a bit. Then chop the chicken up into small, bite-sized cubes. (Or you can use a pre-made rotisserie chicken!)
While your chicken is boiling, mince your garlic and dice your onion, bell pepper, and broccoli (and carrots if you are not using matchstick). Add all of your vegetables to a skillet or pan, pour in the avocado oil, and sprinkle with salt. Turn the burner on medium heat and allow everything to sauté until the onions are translucent. Stir occasionally.
Now add the rice, chicken, and coconut aminos to the skillet or pan (you may need to transfer it to a larger pan if it won’t all fit). Stir until everything is well combined and allow to heat for 3-5 minutes.
While rice mixture is heating up, scramble eggs in a separate skillet or pan over low heat.
Lastly, add the scrambled eggs and toasted sesame oil to the rice mixture. Stir everything until well combined. Allow to heat for a few more minutes until everything is warm and ready to eat!
Serve and enjoy!