NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

1 large egg

3 cloves garlic

1 tsp avocado oil

0.5 cup frozen peas and carrots

2 stalks green onions

1 tbsp coconut aminos

0.5 tsp toasted sesame oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Dice the chicken breast into small, bite-sized pieces and season evenly with sea salt and black pepper.

• 2

  Heat the avocado oil in a large skillet or wok over medium-high heat until it begins to shimmer.

• 3

  Add the chicken to the pan and sauté until golden brown and cooked through, then remove the chicken and set it aside on a plate.

• 4

  In the same pan, add the minced garlic and sauté for about 30 seconds until highly fragrant but not burnt.

• 5

  Add the cooked jasmine rice and the frozen peas and carrots to the pan, pressing the rice down with a spatula to ensure it makes contact with the heat.

• 6

  Allow the rice to cook undisturbed for 2-3 minutes to develop a crispy, toasted texture.

• 7

  Push the rice mixture to one side of the pan and crack the egg into the cleared space, scrambling it quickly until fully set.

• 8

  Return the cooked chicken to the pan and drizzle with coconut aminos and toasted sesame oil.

• 9

  Toss all ingredients together for another minute to combine the flavors and heat everything through.

• 10

  Garnish with thinly sliced green onions and serve immediately while hot.