Chicken Fried Rice with Sriracha Eggs

Hold on and get ready for a wild, fried rice ride! I love the combination of flavors in this dish - and it comes together in less than 30 minutes, using pantry staples.

There are basically three elements that come together to make this dish shine. First, tender white rice, kicked up with onion and garlic and laced with velvety butter so the every kernel delivers a mouthful of lasting flavor (a little fat allows flavors to linger on your tongue). Next, chicken and vegetables - sauteed in coconut (or peanut) oil for flavor and spiked with robust ginger and fresh garlic. The third element is scrambled eggs, spiked with sriracha sauce so each moist, eggy bite delivers a little kick. Finally, just before serving, soy sauce and sesame oil join the party and pull everything together. It's a jamboree of epic proportions.

Oh, and about those vegetables. I added onion, carrots and peas. But that doesn't mean YOU have to. Unload your produce drawer and add whatever you want - including bell peppers, zucchini, yellow squash, broccoli, cauliflower, green beans, and sprouts. And don't forget your freezer for corn, frozen mixed vegetables and other goodies you may have in there.

Chicken Fried Rice with Sriracha Eggs

1 cup white rice
2 cups chicken broth or water
1 tablespoon butter
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Salt and ground black pepper
1 tablespoon coconut or peanut oil
1/2 cup chopped white onion
1/2 cup chopped carrots
1 teaspoon minced fresh ginger
2 cloves garlic, minced
1 pound boneless, skinless chicken breast, cut into 1-inch pieces
3 large eggs
1 tablespoon sriracha sauce
1/2 cup frozen peas, keep frozen until ready to use
3 tablespoons soy sauce
1/2 teaspoon sesame oil
Chopped green onions for serving, optional

To make the rice, in a medium saucepan, combine the rice, broth, butter, onion powder, garlic powder, and 1/4 teaspoon each salt and black pepper. Set the pan over high heat and bring to a boil. Reduce the heat to low, cover and cook for 15 to 20 minutes, until the liquid is absorbed and the rice is tender.
In a large skillet or wok, heat the coconut oil over medium-high heat. Add the onion, carrots, ginger, and garlic and cook for 3 minutes, until soft. Add the chicken and cook for 3 to 5 minutes, until browned on all sides, stirring frequently. Push the chicken and vegetables to one side of the pan (to make room for the eggs).
In a small bowl, whisk together the eggs and sriracha sauce. Add the mixture to the empty spot in the pan. Cook until the eggs are cooked through but still moist. Add the rice to the pan and stir everything together. Add the peas, soy sauce and sesame oil and stir to combine. Cook for 1 to 2 minutes, until heated through.
Top with green onions before serving.
Serves 4