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4 Eggs

4 tsp Avocado Oil, divided

1 Chicken Breast (~7 oz.), cut in ½" pieces

4 Tbsp Soy Sauce, divided

1 Carrot, diced small

½ Yellow Onion, diced small

2 Cloves Garlic, finely chopped

4 Tbsp Butter, divided

4 Cups Cooked Jasmine Rice (day old rice is best but fresh works too)

1 tsp Freshly Ground Black Pepper

½ tsp Kosher Salt

2 TbspSesame Seeds

4 Scallions, sliced

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1. In a small bowl, whisk together the eggs with a sprinkle of salt and pepper.

2. In a wok or large nonstick skillet, heat 2 tsp of the avocado oil over medium

3. Add the remaining 2 tsp of oil and the chicken. Cook, stirring, until the chicken is almost cooked through (~2 mins). Add 1 Tbsp of soy sauce and stir to combine.

4. Add the carrot, onion, garlic, and 2 Tbsp of the butter. Cook until the onions start to soften and become translucent (~3 mins).

5. Add the rice, the remaining 3 Tbsp soy sauce, the sesame seeds, tsp pepper, and ½ tsp kosher salt. Cook, stirring, until everything is combined (~2 mins).

6. Create a small well in the middle of the rice and add the remaining 2 Tbsp of butter in the well. Let the rice fry in the melted butter undisturbed (2-3 mins). Stir the rice to mix up the buttery pieces throughout. Cook, tossing once or twice, until there are more crispy

   bits (-2 mins).

7. Add the scrambled eggs and mix, breaking up into smaller pieces with a spatula. Add the scallions and cook, tossing until combined (~1 min). Enjoy!

15 minute prep time + 40 minute cook time