NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

1 large egg

1 tsp toasted sesame oil

0.5 cup frozen peas and carrots

0.25 cup white onion

1 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

1 tbsp green onions

PREPARATION

• 1

  Heat a large skillet or wok over medium-high heat and add half of the toasted sesame oil.

• 2

  Season the cubed chicken breast with sea salt and black pepper, then sear in the hot pan until golden and cooked through.

• 3

  Remove the chicken from the pan and set aside, then add the remaining sesame oil to the skillet.

• 4

  Sauté the white onion, fresh ginger, and minced garlic for 2 minutes until fragrant.

• 5

  Add the frozen peas and carrots, stirring until tender, then push the vegetables to the edge of the pan.

• 6

  Crack the egg into the center of the pan and scramble quickly until fully set.

• 7

  Add the chilled jasmine rice and cooked chicken back into the skillet, drizzling with coconut aminos.

• 8

  Toss everything together and cook for an additional 3 minutes until the rice is slightly crispy.

• 9

  Garnish with sesame seeds and sliced green onions before serving.