Madispace

A weeknight dinner that is hearty, fragrant, and full of flavor. With tender chicken, fluffy eggs, fresh basil, and a touch of heat, makes this a comforting dish that comes together quickly – leaving you satisfied.

Ingredients

• 1 lrge bunch of Basil(I like to use Thai Basil)
• 3 chicken breasts, cubed
• 4 lrge eggs
• 2 tbsp oil
• 3 garlic cloves, finely chopped
• 1 fresno chili pepper, finely chopped
• 1 shallot chopped
• 3 cups of chilled day old cooked rice
• 4 tbsp coconut aminos(can use soy sauce instead if desired)
• 3 tbsp toasted sesame oil
• 1/2 inch long of finely grated ginger(remove most of the skin)
• kosher salt and pepper

For the chicken- mix all seasonings together in small bowl.

• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp cayenne
• 1 tsp salt and pepper

Instructions

1. Chop basil to make 2 cups worth. Set aside a few leaves for garnish.
2. Beat eggs and a pinch of salt in a small bowl, then stir in half of the basil leaves.
3. In a separate medium-sized bowl, add cubbed chicken and all mixed seasonings and stire until chicken is coated.
4. In a large wok pan (or can use blackstone grill if you have access to one), heat 2 tbsp oil on medium-high heat. Add garlic, ginger, serrano chili, and shallot. Cook. stirring often to prevent burning, until tender and fragrant. About 1 minute.
5. In another pan, add cubbed seasoned chicken breasts and flip occasionally on medium-high heat until cooked through. Once cooked set aside.
6. Add the 3 cups of rice to your pan with veggies and stir breaking up any pieces until lightly crisped, about 3 minutes. Add cooked chicken to pan once rice has cooked.
7. Add in the coconut aminos, sesame oil, and stir in rice for about 2 minutes.
8. Pour egg mixture over rice, stir occasionally until cooked through. Remove from heat and stir in remaining basil.
9. Taste fried rice and season with additional salt and pepper if desired.
10. Garnish with basil and serve in bowls immediately!