ROSIE® Organic Boneless Skinless Chicken Breast Filet
3 tbsp. extra virgin olive oil
  kosher salt and fresh-cracked black pepper
  For the Fried Rice
1 cup long grain rice
1 1/2 cup water
1 knob fresh ginger, split
  pinch of salt
3 tbsp. extra virgin olive oil
1 tbsp. sesame oil
2 tbsp. fresh ginger, minced
6 cloves garlic, minced
1 bunch scallon, white ends sliced (Save and slice the green tops for garnish)
1-2  medium sized carrots, sliced
1/2 cup fresh snap peas, halved
1/2  cup fresh English peas
  kosher salt and fresh-cracked black pepper
  For the Teriyaki sauce
lemon, juiced
1 cup soy sauce
1/2  cup brown sugar
4 c fresh ginger, grated
4 cloves garlic, grated
4 tsp. sambal chili paste
1 tbsp. sake
1 tbsp. mirin
2 tsp. sesame oil
1 tsp. rice wine vinegar
1/4  cup water
1 tbsp. corn starch
  For the Eggs
2 tbsp. extra virgin olive oil
whole eggs
  kosher salt and fresh-cracked black pepper
2 tbsp. toasted sesame seeds for garnish
  green onions sliced for garnish
  fresh cilantro leaves for garnish


1 Place the rice and water into a medium sized sauce pot with the ginger and salt. Bring the pot to a boil. Once boiling, turn the pot down to low and cover with a lid for 15 minutes. Once the rice is cooked. Fluff it with a fork and spread it out onto a tray or plate and place it in the refrigerator to cool and dry.
2 Pat the chicken breasts dry with paper towel and season with salt and pepper. Set aside. Place the olive oil into a large sauté pan over medium high heat. Once the oil is shimmering and beginning to smoke, add the chicken to the pan. Sear the chicken for 5 minutes or until golden brown and crisp. Flip the chicken and cook for 1 more minute, not cooking it through on the other side, and remove from the pan. Set aside.
3 Combine all the sauce ingredients except the water and corn starch, into the chicken pan and bring to simmer. Cook for 1 minute. Mix the water and cornstarch together to make a slurry. Pour the slurry mixture into the teriyaki sauce while whisking. Bring the sauce back up to a simmer and cook for another minute. Place the chicken with the crispy side up, into the teriyaki sauce and return to low heat. Continue cooking for about 10 minutes or until an instant-read thermometer inserted into the center of the breast reads 155 degrees. Note: if you notice the teriyaki sauce beginning to get too thick, you can add a little water to it to thin back out.
4 Heat the olive oil and sesame oil in a large sauté pan until it begins to shimmer and smoke. Add the ginger, garlic, and scallions. Sauté for about 2 minutes. Add the carrots, snap peas to the [an and cook for another 2 minutes. Add the fresh English peas and the rice to the pan and toss well. Let the rice start to crisp and fry in the oil, tossing about every 30 seconds until the rice is crisped and vegetables are tender. Split the avocado open and remove the pit. Using a spoon, take out chinks of the flesh from the avocado and fold it into the rice. Season the rice with salt and pepper to finish.
5 Crack 4 eggs into a bowl, being careful not to break the yolks. Place the olive oil into a non-stick pan over medium heat. Once hot, gently pour the eggs into the pan and cook on medium-low for about 5-6 minutes or until the eggs have set and the whites are cooked but the yolks are still loose.
6 Spoon a little of the teriyaki sauce onto the bottom of a large bowl. Place the rice into the bowl spreading it out. Slice the chicken breast and lay it around one side of the bowl. Lay the eggs on the other side and garnish everything with sesame seeds, sliced green onions and fresh cilantro leaves.

Courtesy of Tyler Florence


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