Thai-Inspired Chicken Fried Rice | GF/DF/SF | Umami

Ingredients

• 2 tablespoons avocado oil
• 3 garlic cloves, minced
• ½ cup halved and thinly sliced shallot (about 1 large shallot)
• 1/2 cup minced carrot (about 1 carrot)
• 1 to 3 thinly sliced fresh Thai chiles (1 for mild, 3 for hot)
• 1 cup diced cooked chicken (store-bought rotisserie or Fauxtisserie Chicken, page 247)
• 4 green onions, cut on the diagonal into 2-inch lengths (about 1 cup)
• 1 teaspoon kosher salt
• ½ teaspoon ground white pepper
• 2 cups chilled cooked rice (see note)
• 2 teaspoons toasted sesame seeds
• 2 tablespoons coconut aminos
• 2 tablespoons fish sauce
• 2 eggs, well whisked
• 2 tablespoons freshly squeezed lime juice (about 1 lime)
• ¼ cup loosely packed chopped fresh cilantro leaves, plus more for serving
• ¼ cup loosely packed chopped fresh mint leaves
• ¼ cup loosely packed chopped fresh Thai basil leaves
• ½ cup thinly sliced cucumber, for serving
• 1 lime, cut into wedges, for serving