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

Name: Thai-Inspired Chicken Fried Rice | GF/DF/SF
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

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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