NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

1 large egg

1 tsp avocado oil

1 tsp toasted sesame oil

0.25 cup frozen peas

0.25 cup shredded carrots

1 tbsp tamari

1 tsp fresh ginger

1 clove garlic

1 stalk green onion

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Heat the avocado oil in a large skillet or wok over medium-high heat until shimmering.

• 3

  Add the chicken to the pan and sauté for 5-6 minutes until golden brown and fully cooked through.

• 4

  Push the chicken to one side of the pan and crack the egg into the empty space, scrambling quickly until just set.

• 5

  Stir in the shredded carrots, frozen peas, minced ginger, and minced garlic, cooking for 2 minutes until the vegetables are tender-crisp.

• 6

  Add the chilled jasmine rice to the pan, breaking up any clumps with a spatula, and toss with the other ingredients.

• 7

  Allow the rice to sit undisturbed for 1-2 minutes to develop a slightly crispy texture.

• 8

  Drizzle the tamari and toasted sesame oil over the mixture, tossing well to coat everything evenly.

• 9

  Garnish with thinly sliced green onions and serve hot.