NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

0.25 cup cooked jasmine rice

1 large egg

0.5 cup carrots

0.5 cup frozen peas

0.25 cup green onions

0.5 tsp sesame oil

1 tbsp tamari

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp avocado oil

PREPARATION

• 1

  Pat the chicken breast dry with paper towels and dice into bite-sized pieces, then 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 until golden brown and cooked through, approximately 5 to 7 minutes, then remove and set aside.

• 4

  In the same pan, add the diced carrots, minced ginger, and garlic, sautéing for 3 minutes until the vegetables are tender-crisp and fragrant.

• 5

  Push the vegetables to the outer edges of the pan and crack the egg into the center, scrambling quickly until fully set.

• 6

  Add the chilled jasmine rice, frozen peas, tamari, and the cooked chicken back into the pan, tossing constantly for 2 minutes to incorporate.

• 7

  Remove the pan from the heat and stir in the sesame oil and sliced green onions before serving warm.