NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup cooked jasmine rice

1 large egg

0.25 cup frozen peas

0.25 cup diced carrots

0.25 cup diced white onion

1 tsp toasted sesame oil

1 tbsp coconut aminos

0.5 tsp garlic powder

0.5 tsp ground ginger

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

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

• 2

  Heat the toasted sesame oil in a large non-stick skillet or wok over medium-high heat until shimmering.

• 3

  Add the chicken to the skillet and cook until golden brown and cooked through, approximately 5 to 7 minutes, then remove and set aside.

• 4

  In the same skillet, add the diced carrots, white onion, and frozen peas, sautéing for 3 to 4 minutes until the vegetables are tender-crisp.

• 5

  Add the cooked jasmine rice to the pan, pressing it down slightly to allow the bottom to get crispy and golden for about 2 minutes.

• 6

  Push the rice and vegetable mixture to the edges of the pan to create a well in the center.

• 7

  Crack the egg into the well and scramble it quickly with a spatula until fully set, then incorporate it into the rice mixture.

• 8

  Return the cooked chicken to the pan and pour the coconut aminos over the top, followed by the garlic powder and ground ginger.

• 9

  Toss all ingredients together for another 1 to 2 minutes until everything is well-coated and steaming hot.

• 10

  Transfer to a bowl and garnish with sesame seeds for added texture and flavor.