NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 cup cooked jasmine rice

1 large egg

1 tsp avocado oil

1 tsp toasted sesame oil

2 cloves garlic

0.5 tsp fresh ginger

0.5 cup frozen peas and carrots

2 whole green onions

1 tbsp tamari

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Mince the garlic cloves, grate the fresh ginger, and thinly slice the green onions, separating the white parts from the green tops.

• 3

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

• 4

  Add the chicken to the skillet and sauté for 5-6 minutes until golden brown and cooked through, then remove and set aside.

• 5

  In the same skillet, add the garlic, ginger, and the white parts of the green onions, sautéing for 1 minute until fragrant.

• 6

  Add the frozen peas and carrots, cooking for 2-3 minutes until tender.

• 7

  Push the vegetables to the side of the pan and crack the egg into the center, scrambling it until just set.

• 8

  Add the chilled jasmine rice and the cooked chicken back into the pan, breaking up any clumps of rice.

• 9

  Drizzle with tamari and toasted sesame oil, then stir-fry for 3-4 minutes until the rice is heated through and slightly crispy.

• 10

  Garnish with the green tops of the onions and serve immediately.