Essential Oil Fried Rice
I mentioned in my interview on Garvin Reid's Wellness On Demand podcast, I make an awesome Fried Rice dish with my essential oils. I thought I would share it here so you could try it yourself. Leave a comment with your thoughts, feedback, or adjustments if you try it!
Christine's Essential Oil Chicken Fried Rice
4 tablespoons of cooking oil. (I use a combo of olive and sesame, you can use what you are comfortable within your kitchen.)
1 pound boneless skinless chicken breasts, diced into 1/2-inch pieces
1 small bag of frozen peas
1 small yellow onion, diced
2 garlic cloves, finely minced (garlic is a personal preference, I tend to be heavy handed with mine and lean towards 3 cloves but you do you!)
2 large eggs, lightly beaten
4 cups cooked rice (I use brown rice in mine, however traditional white rice may be substituted.)
3 to 4 tablespoons coconut aminos or low sodium soy sauce (I used coconut aminos in substitution for soy sauce, but either one is acceptable)
2 Drops of Doterra’s Wild Orange essential oil
2 Drops of Doterra’s Ginger essential oil
Non-Stick Cooking Spray (optional)
*If you have time, marinate your chicken an hour ahead of time, using 2Tbs of your coconut aminos or soy sauce, and two drops of the Wild Orange essential oil.
Grab your large, non stick skillet or wok, and spray with your cooking spray and add your scrambled eggs. Make sure your eggs are cooked through, broken up, and set aside in a separate bowl when finished. You can opt to use cooking oil, I like using cooking spray when making my eggs so they are less oily. I also do this step first because I have a weird thing about undercooked eggs.
Next add the cooking oils, and add in your diced garlic and onion. Cook 3-5 minutes until the garlic starts to brown and the onions soften. Add your marinated chicken, and cook over medium-high heat for about 3 to 5 minutes, rotating intermittently so all sides cook evenly. Cooking time will vary based on the thickness of chicken breasts and sizes of pieces. (If you did not marinate your chicken ahead of time, you can add 2 Tbs of your aminos and your Wild Orange now)
While your chicken is cooking, heat up your frozen peas. I get the steam in the bag peas, this way these can be added to your bowl once heated through. If you want to cook them with your chicken that works too.
Turn off the heat, and remove cooked chicken with a slotted spoon (this allow oils and cooking juices from chicken to remain in the skillet) Add it to the bowl you set aside with your eggs.
Add two drops of Ginger essential oil to the leftover oils and juices in your cooking pan. Carefully add your rice to the pan (removing the pan from heat should let oils cool a bit but it can still splatter when you add your rice so use caution). This gives your rice a chance to soak up some of the cooking flavors. Drizzle the rest of your coconut aminos on to the rice.
Add the chicken, eggs and peas to the rice pan, and stir to combine all ingredients. Turn heat back on and cook for about 2 minutes, or until chicken is reheated.
You can serve with a garnish of scallions