Serves 8

Sauce Ingredients

• juice of half a lime (approx. 1/8 cup)
• 1 tablespoons sesame oil
• 4 tablespoons fish sauce
• 5 tablespoons Tamari soy sauce
• 3 tablespoons coconut sugar
• 3 tablespoons chili paste
• 1/2 teaspoon white pepper

Other Ingredients

• 2 cups Jasmine rice, cooked in 3 cups water OR 5 cups left over, cooked rice
• 1/4 cup coconut oil
• 2 boneless, skinless chicken thighs, diced
• 7 garlic cloves, minced
• 7 button mushrooms, small dice
• 5 green onions, small dice
• 1 carrot, small dice
• 1-1/2 cups savoy cabbage (or other variety), chopped
• 1/2 red bell pepper, small dice
• 2 tablespoons grape seed oil
• 2 chicken eggs
• 2 tablespoons lemongrass paste
• 1 cup fresh cilantro, cleaned and chopped

Preparation

1. Cook rice: bring water to boil, add rice, stir, cover tightly, and cook over low for 16 minutes. Turn off burner, flake rice with fork, cover, and let sit.
2. Mince/dice all vegetables, juice lime, coarsely chop cilantro.
3. Mix together all sauce ingredients into small work bowl, set aside.
4. In large wok over high heat, add half of coconut oil, then cook chicken for 4-5 minutes, stirring o en. Set chicken aside.
5. In same wok, add rest of coconut oil and all vegetables. Stir fry for at least 10-15 minutes or until vegetables cook down and wok is getting dry.
6. Push vegetables to outside of wok, making a space in the middle. Add grapeseed oil, then eggs and begin to scramble eggs in this space. Mix eggs in with vegetables as they cook.
7. Return cooked chicken to wok, and add chopped cilantro and lemongrass paste. Toss well.
8. Add cooked rice to wok, mix in well. Add sauce, stir thoroughly.
9. Serve with garnishes like cut limes, fresh cilantro, sprouts, and crushed peanuts.
10. Season to taste on the plate with sweet chili sauce, fish sauce, squeezed lime, etc.