2 tablespoons coconut oil, divided
2 boneless chicken thighs, pounded
Sea salt & pepper
1 medium carrot, peeled, sliced
2-3 garlic scapes, chopped
1 medium shallot, chopped
1 tablespoon finely grated fresh ginger
1/2 cup frozen peas
1 1/2 – 2 cups cooked cold or room temperature rice
1-2 tablespoons soy sauce
2 eggs, beaten
- Place the thighs in a plastic bag and pound using a mallet or small sauce pan to flatten and even them out. Season with salt and pepper on both sides.
- Add 1 tablespoon coconut oil to a cast iron skillet over medium heat. Add the thighs to the pan and cook, undisturbed, for about 5 minutes, or until bottoms are golden brown. Flip the thighs and continue cooking for another 5-7 minutes or until thighs are cooked through. Transfer to a plate and keep warm.
- Add the remaining coconut oil and carrot to the pan and cook for 1-2 minutes. Add the scapes and shallots and cook 2 minutes. Add the peas and ginger and cook for 2 minutes. Add the rice and soy sauce and mix it all together.
- Scootch the rice over to one side of the pan and pour the eggs into the empty spot. Stir the eggs until they’re mostly cooked. Stir the rice and eggs all together to combine. Taste and add more soy sauce if needed. Serve with chicken thighs. Serves 2.