Thai Basil Chicken Fried Rice

Heat 1 tablespoon avocado oil in a large skillet or wok over medium high heat. Add ground chicken, breaking it up with a spatula and cook until fully browned and cooked through, about 5-6 minutes. Season with pinches of salt and pepper.

Scooch the ground chicken over, add another ½ tablespoon avocado oil and sauté shallots, bell pepper and carrot until softened, 2-3 minutes. Add the garlic and stir-fry another 60 seconds, until fragrant. Stir in 1 tablespoon brown sugar, 2 tablespoons soy sauce and 1-2 teaspoons sriracha, tossing everything together and stirring to scrape up any browned bits at the bottom. Transfer the chicken and veggie mixture to a large bowl.

Drizzle in another ½ tablespoon avocado oil. Whisk 2 eggs in a small bowl and season the eggs with pinches of salt and pepper. When the oil is hot, add the eggs, letting them sit for several seconds to cook into a large flat pancake-looking piece. Flip the egg and then use your spatula to break it up into pieces.

Scooch the egg over and heat the remaining ½ tablespoon oil. Add the cooked rice, breaking it up so each grain gets coated with a little oil.

Return chicken and veggies to the skillet. Add 1 tablespoon oyster sauce, 1 tablespoon fish sauce, zest and juice of a whole lime, ½ cup chopped peanuts and thinly sliced Thai basil leaves and toss everything until well combined.

Finish up with a big squeeze of fresh lime juice and extra herbs, peanuts and sriracha sauce, as desired. Dinner is served, lucky YOU!