1 cup blended vegetable oil or vegetable oil

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1 chicken breast boneless, skinless, diced into 1" cubes

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1/8 tsp. black pepper or to taste

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2 2/3 Tbsp. garlic chopped

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1/2 cup chicken stock

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1/2 cup soy sauce

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2 2/3 Tbsp. white vinegar

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2 bay leaves

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2 tsp. sugar

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4 cups steamed rice

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4 eggs

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1/2 cup scallion sliced

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1/4 cup garlic chopped, fried for topping

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2 ripe, Fresh California Avocados peeled, seeded and diced

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1 red onion peeled and sliced thinly

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1 red pepper or yellow pepper, seeded and sliced thinly

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1 tsp. salt

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1/4 cup white vinegar

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1/4 cup sugar

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1 cup water

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1/4 ginger root peeled and sliced

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1 bay leaf

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1 Tbsp. mustard seeds

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1 star anise

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.