Ingredients

• 1 cup mixed white and dark chicken pieces
• 2 cups Basmati Indian rice
• 1/2 cup finely chopped onion or spring onion
• 2 eggs
• 1 Tablespoon chopped garlic
• 1 Tablepoon chopped ginger
• 1/4 cup finely chopped carrot
• 1/4 cup finely chopped red bell pepper, seeded
• 1/4 cup chopped green beans
• Salt to taste
• 1 teaspoon blk pepper
• 4 tablespoon sesame oil
• 1 tablespoon coconut aminos or tamari sauce
• 1 tablepoon white vinegar
• for garnish
• 1/4 cup finely chopped green onion

Directions

1. Cook the rice according to package directions:

2. Chop all veggies. Whisk eggs in a bowl with a pinch of salt.

3. Cut the chicken into bite size pieces; marinate chicken pieces with a teaswpoon of tamari sauce, salt, and pepper.

4. Place all ingredients next to the stove. Heat a wok or iron skillet. Add sesame oil.

5. Once oil is hot, add ginger, garlic, and chopped onion; stir-fry over high heat for 2 to 3 minutes.

6. Add marnated chicken pieces and stir-fry until chicken turns pale white in color and is cooked.

7. Add chopped vegetables, vinegar, salt, pepper, and sauce. Stir for a minute or so.

8. Shift the vegetables and chicken to one side of the wok or skillet. On the other empty side, pour the whisked eggs an scramble them and then mix with ingredients.

9. Add cooked rice and mix. Make sure all ingredients are combined nicely with rice. Let rice sizzle on the hot wok for a minute to get fried.

10. Garnish dish with cut up springs onions and more sauce

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