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Rally Recipes – Chicken Fried Rice with Coconut Oil

Ingredients 

Makes 6 servings

1 rotisserie chicken (try a free-range or amish chicken for extra yum.)

4 cups jasmine rice

8 cups water

1 onion, diced

1 bag frozen edamame

1 bag shredded carrots

6 eggs

¼ cup coconut oil

Pro Tips

• To complement the meal, reuse the seasoned, oiled skillet to fry some chopped kale in oil, turmeric and sea salt.

• Add more vegetables to the fry – peas, green beans, corn, peppers – if you want more color and carbs.

• Use any leftover chicken for salads, sandwiches, a quick egg dish, or whatever you can dream up. It’s a versatile bird.

“As a soigneur, the electric skillet and rice cooker are two essential tools for hotel room food prep. Using these two tools, here is an efficient, delicious way I’ve discovered to make stir-fried rice on the road.” - Sarah Engen, Rally Cycling Soigneur
1. 20 minutes before beginning food prep, add rice and water to rice cooker and set the timer so it’s ready to roll once the pan gets hot.
2. Tear apart rotisserie chicken. It’s easiest by hand. Use the package’s plastic top to store the shredded chicken and save dishes.
3. Heat large nonstick skillet (if you have a stove) or electric skillet (if you don’t) over medium/high heat. When hot, add coconut oil.

4: Add onions to oil, stir until fried to your liking.
5: Stir in frozen edamame and cook until thawed. Beans will deepen in color.
6: Add shredded carrots. 
7: Crack two eggs into a small nonstick skillet and scramble ‘em up.

8: Add cooked rice and eggs to the larger skillet.
9: Add chicken.
10: Oil and season as desired. We like teriyaki, Bragg’s, or BBQ sauce for extra flavor.

11: The rice cooker makes an excellent serving dish – scoop the rice mixture back into the cooker, set to “keep warm,” and serve whenever you’re ready!
 
Quick Guide
Steps
  • 20 minutes before beginning food prep, add rice and water to rice cooker and set the timer so it’s ready to roll once the pan gets hot.
  • Tear apart rotisserie chicken. It’s easiest by hand. Use the package’s plastic top to store the shredded chicken and save dishes.
  • Heat large nonstick skillet (if you have a stove) or electric skillet (if you don’t) over medium/high heat. When hot, add coconut oil.
  • Add onions to oil, stir until fried to your liking.
  • Stir in frozen edamame and cook until thawed. Beans will deepen in color.
  • Add shredded carrots. 
  • Crack two eggs into a small nonstick skillet and scramble ‘em up.
  • Add cooked rice and eggs to the larger skillet.
  • Add chicken.
  • Oil and season as desired. We like teriyaki, Bragg’s, or BBQ sauce for extra flavor.
  • The rice cooker makes an excellent serving dish – scoop the rice mixture back into the cooker, set to “keep warm,” and serve whenever you’re ready!
 
 
 
 
Ingredients 

Makes 6 servings

1 rotisserie chicken (try a free-range or amish chicken for extra yum.)

4 cups jasmine rice

8 cups water

1 onion, diced

1 bag frozen edamame

1 bag shredded carrots

6 eggs

¼ cup coconut oil