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CHICKEN FRIED RICE
1 tablespoon avocado oil
3 eggs, beaten
1/4 cup Bragg’s liquid aminos or soy sauce
2 tablespoons sweet chili sauce
FRESH ground black pepper
1 red pepper, diced
1 LARGE carrot, diced
1/2 cup frozen corn kernels
1 cup snap peas, trimmed
1 bunch green onions, sliced on the diagonal – reserve a few for garnish
4 cups cooked rice, chilled
2 cups chopped rotisserie chicken

• In a large skillet heat half of the oil over medium-high heat.
• Add eggs and swirl to coat pan bottom.
• Cook 1-2 minutes until set.
• Transfer egg to cutting board.
• Cool slightly.
• Roll up like a jelly roll and thinly slice crosswise. Set aside, keeping warm.
• In a small bowl whisk together the liquid aminos and chili sauce. Set aside.
• Add remaining oil to skillet and heat over medium heat.
• Add peppers, onions, corn and peas, cooking 4-5 minutes.
• Add rice, chicken pieces and reserved sauce mixture, cooking 4-5 minutes until heated through.
• Toss with reserved scallions and egg pieces.
• Serve immediately with additional soy sauce if desired.