NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 cup cooked jasmine rice

1 large egg

1 tsp toasted sesame oil

1 tbsp coconut aminos

0.5 cup carrots

0.25 cup frozen peas

2 stalks green onions

1 clove garlic

0.5 tsp ginger

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Heat a large skillet or wok over medium-high heat and add the toasted sesame oil to coat the surface.

• 2

  Add the diced chicken breast seasoned with sea salt and black pepper, cooking until the edges are golden and the meat is cooked through.

• 3

  Push the chicken to one side of the pan and add the diced carrots, minced garlic, and grated ginger to the empty space, sautéing until fragrant.

• 4

  Whisk the egg in a small bowl and pour it into the pan, scrambling it quickly until just set before mixing it with the chicken and vegetables.

• 5

  Stir in the cooked jasmine rice, frozen peas, and coconut aminos, pressing the rice down to ensure it makes contact with the hot pan for a crispy texture.

• 6

  Toss everything together for two minutes until the rice is heated through and garnish with thinly sliced green onions.