Sweet Ginger Chicken Fried Rice

I really enjoy fried rice.  It's hard to replicate a restaurant quality at home but I think I got my recipe down to where it's become one of our favorite dishes.  And yes, typically this is our main meal, not a side dish because we love it so much.  Eat up!

Ingredients:
Serves 3-4

1 lb Boneless Chicken Thighs
2 3/4 Cup Water, divided
5 Tablespoons Bragg's Liquid Aminos: a Natural Soy Sauce Alternative--find it at Whole Foods
1 Cup Rice, uncooked
3 Tablespoons toasted sesame oil, divided
1 Cup Yellow onion, chopped
1/2 Teaspoon Fresh Garlic, finely minced

1/4 Cup Brown Sugar, loosely packed

1 Tablespoon Agave Syrup
1 Teaspoon Ground Dried Ginger
1/2 Teaspoon Ground Cardamon

1/2 Cup Celery, thinly sliced

1 Cup Carrot, thinly sliced crosswise

1 Cup Frozen Peas
3-4 eggs

1/3 Cup Fresh Basil, chopped + tablespoon for garnish

1/3 Cup Fresh Mint, chopped + tablespoon for garnish

1/2 Cup Cilantro, chopped + tablespoon for garnish

1/4 Teaspoon Fresh Ground Pepper

1 Lime, cut into wedges

The Steps:

1) Heat 1 tablespoon of sesame oil and in a large saute pan and brown chicken on each side on high - 2-3 minutes.  Then add 2 tablespoons Liquid Aminos, 1/2 cup water and agave syrup on low and simmer with a lid on until chicken is tender and fully cooked, about 30 minutes.  Remove from skillet, cool and chop chicken.  Set aside.

2) While the chicken is cooking, cook your rice.  Add 2 cups of water for the one cup of rice and add a couple dashes of salt.  I love to use my rice cooker but a stock pot works great too.  

3) Using the same pan the chicken was in, add 1 tablespoon of sesame oil, the onion and garlic. Saute for 3-4 minutes on medium heat or until the onion begins to soften.  Then add 3 tablespoons Liquid Aminos, 1/4 cup water, 1/4 cup brown sugar, 1 tablespoon agave syrup, ginger and cardamom and cook for another 3-4 minutes on medium.  Next add the rice, combine well and stir fry for another 2-3  minutes on high.

4) Add in the carrots, celery, and peas and continue to cook for 5 minutes, stirring occasionally.   Remove rice mixture from skillet and add to a large serving bowl.  Add in the chopped chicken and the fresh herbs (leave the extra tablespoons for garnish) and cover with foil.

5) Heat the last tablespoon of sesame oil in the same skillet over medium high heat.  Crack the eggs into same skillet pan and lightly scramble. Cook until eggs are set and then break up the eggs into small pieces.

6) Remove eggs from pan and incorporate well with the rice mixture.

7) Serve in individual bowls, garnish with some fresh chopped herbs and a lime wedge.