About the Recipe
Ingredients
1 1/2 cups long grain white or jasmine rice
3 3/4 tsp sea salt
2 cups broccoli florets
1/2 small onion, 1/2 -inch sliced
2 cloves garlic, minced
1 lb chicken, thinly sliced, cut into bite sized pieces
2 Tbsp cornstarch
2 large eggs, beaten
¼ cup coconut aminos
2 1/2 tsp toasted sesame oil
3-4 Tbsp vegetable oil
1/4 cup fresh basil, juliennedcilantro leaves, optional
1 Lime, cut into wedges
Preparation
Step 1 :
Cook the rice: Pour the raw rice into a fine mesh sieve and rinse it under cold water until the water runs clear. In a small pot combine the rinsed rice with 1/2 teaspoon of the salt and 1 ½ cups water in a small pot. Bring to a boil over high heat. Put a lid on the pot, turn the heat to low and simmer until tender, about 20 minutes. Once the rice is cooked, spread it out on a parchment lined baking sheet or two large plates to cool. You should have roughly 4 ½ cup of cooked rice. **We recommend cooking the rice at least 6 hours before making this dish. You can also make the rice a day ahead.
Step 2 :
Bring a large 3-quart pot of water seasoned with 2 teaspoons of salt to a boil. Add the broccoli and onion slices and blanch them in the boiling water, until softened with a slight bite left in them, about 2 minutes. Using a slotted spoon or tongs, remove the broccoli and onions and set them aside, leaving the seasoned water in the pot.
Step 3 :
In a large bowl, add the chicken pieces and season them with 1 teaspoon of the salt, toss until evenly coated. Add the cornstarch to the chicken and toss until every piece is evenly coated. Bring the water you used to blanch the broccoli back to a boil and add the cornstarch-coated chicken. Poach the chicken for 4 minutes. Drain the water from the pot and set the chicken aside with the vegetables.
Step 4 :
In a small bowl, beat the two eggs with ½ teaspoon of the sesame oil, 1 teaspoon of the coconut aminos and ¼ teaspoon salt.
Step 5 :
In a large skillet, heat 1 tablespoon vegetable oil and 1 teaspoon sesame oil over medium heat. Add the garlic, broccoli and onions and cook until beginning to brown, about 2 minutes. Transfer them to a plate.
Step 6 :
Add 1 more tablespoon of vegetable oil to the now empty skillet and quickly fry the beaten egg mixture, moving them quickly in the pan just until they’re fully cooked through. As soon as the eggs are cooked, transfer them to the plate with the vegetables.
Step 7 :
Next, cook the chicken pieces until beginning to brown, adding a bit more oil if they are sticking to the pan, about 3 minutes. Transfer the chicken pieces to the plate with the vegetables and eggs.
Step 8 :
Add the remaining 1 tablespoon vegetable oil and 1 teaspoon sesame oil to the pan. Add the rice to the pan and spread it out into a thin, even layer. Let the rice cook, undisturbed for 1 minute at a time before tossing it and then frying it for another minute. Do this for a total of 5 minutes. You will begin to see some crispy edges start to form.
Step 9 :
Add the chicken, vegetables, eggs, basil and remaining coconut aminos to the pan with the rice and stir still over medium heat until it is all fully combined, another minute longer.
Step 10 :
Top with cilantro leaves, and a squeeze of lime juice.