Time: 45 minutes + 2 hours Marination | Serves 4-6

Farm-to-fork at its finest… A fried rice that doesn’t compromise! Pasturebird’s tender, pasture-raised regenerative chicken paired with rich, golden regenerative Alexandre Kids Eggs makes every bite a taste of the land we love. Packed with nutrients like high-quality protein, B vitamins, and essential minerals—raised right, cooked with care, enjoyed together, this fried rice will be your new family staple!

Ingredients:

For the Chicken + Marinade:
1 lb. Pasturebird Chicken Thighs, diced into cubes
6 tbsp soy sauce
2 tbsp rice vinegar
2 tbsp toasted sesame oil
2 tbsp honey
4 cloves garlic, minced
2 tsp fresh ginger, grated
1 tsp sriracha
1 tsp white pepper

For the Rice:
2 tbsp avocado oil, divided
1 small onion, diced
2 carrots, diced
1 cup shelled edamame
3 cups cooked brown rice or jasmine rice (leftover rice is perfect for this!)
5 Large Alexandre Kids Eggs, lightly beaten
2 chopped green onions, for serving
Sesame seeds, for serving

Method:
1. About 2 hours before cooking, prepare your fried rice sauce and marinade. In a bowl, whisk together the soy sauce, rice vinegar, toasted sesame oil, honey, garlic, ginger, sriracha, and white pepper. Reserve half of the mixture for later. Add the Pasturebird regenerative chicken to the remaining sauce, cover, and marinate for at least 2 hours (or up to 24 hours).

2. Preheat the oven to 400°F. Heat 1 tablespoon of avocado oil in a heavy, oven proof skillet over medium-high heat. Add the chicken and cook until browned and just cooked through. Remove from the skillet and set aside.

3. Reduce the heat to medium and add another tablespoon of avocado oil. Sauté the onion, carrots, and edamame until softened. Once tender, remove from the heat and stir in the cooked rice, chicken, and reserved sauce. Mix well to combine. Spread into an even layer in the skillet and gently press down. Pour the beaten eggs evenly over the top.

4. Transfer the skillet to the oven and bake for 15 minutes, or until the eggs are set and the edges are golden and crispy.

5. Let rest for 1–2 minutes before serving. Garnish with sliced green onions, sesame seeds, and a drizzle of sriracha. Enjoy!