NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

1 large egg

1 tsp toasted sesame oil

1 tbsp coconut aminos

0.25 cup frozen peas and carrots

1 clove garlic

0.5 tsp fresh ginger

1 stalk green onion

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

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

• 2

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

• 3

  Remove the chicken from the pan and set aside.

• 4

  Add the remaining sesame oil to the pan along with minced garlic and grated ginger, sautéing for 30 seconds until fragrant.

• 5

  Toss in the frozen peas and carrots, cooking until tender and slightly charred.

• 6

  Push the vegetables to one side of the pan, crack the egg into the empty space, and scramble until just set.

• 7

  Add the chilled jasmine rice and cooked chicken back into the pan, pressing the rice down firmly to allow it to crisp against the heat for 2 minutes.

• 8

  Drizzle the coconut aminos over the mixture and toss everything together until well combined and steaming hot.

• 9

  Garnish with thinly sliced green onions and sesame seeds before serving immediately.