FRIED WILD RICE AND CHICKEN

Ingredienser

. ¾ cup wild rice • 5 organic boneless and skinless chicken thighs . ½ cup plus 3 ½ tablespoons coconut aminos teriyaki sauce . Mirepoix (see page 28) • 2 pasture-raised organic eggs

Fremgangsmåte

Begin by cooking the wild rice in salted boiling water for 1 hour. Marinate the chicken thighs in a zip-top bag with ½ cup of teriyaki aminos. Leave it on the counter for the entire time the rice is cooking. Begin making the fried rice by preheating a large nonstick pan just above medium heat with 2 tablespoons of ghee or avocado oil. Add the mirepoix along with ¼ teaspoon of salt and a few cracks of pepper. Cook for 10 minutes or until the veggies have mostly softened. Whisk the eggs thoroughly and make a well in the center of pan, add eggs. cook until they come together, and then add the cooked and drained rice to the veggies and allow to cook for 3 minutes to evaporate any excess water in the rice. Add 3½ tablespoons of teriyaki and cook another 3 minutes. Check for seasoning since you may need a bit more salt or teriyaki. Take pan off the heat and set aside.

To cook the chicken, first remove it from the marinade, pat dry, and season with a good pinch of salt on each side. Using the same pan or a new one, preheat over medium- high heat with 2 tablespoons of ghee. Once the pan is hot, add the chicken and cook for 4 to 5 minutes on the first side, then flip and reduce heat to medium and allow to cook another 3 minutes. Remove from heat, spoon a dab of ghee over the top, and allow to rest for 2 minutes.

Serve the fried rice with sliced chicken on top and enjoy!