NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup cooked jasmine rice

1 large egg

0.25 cup frozen peas and carrots

0.5 tsp sesame oil

0.5 tsp avocado oil

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

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

• 2

  Add the diced chicken breast to the pan, seasoning with sea salt and black pepper, and sauté until golden brown and cooked through.

• 3

  Remove the chicken from the pan and set aside on a plate.

• 4

  In the same pan, add the sesame oil, minced ginger, and garlic, stirring for about 30 seconds until highly fragrant.

• 5

  Add the chilled jasmine rice and frozen peas and carrots to the pan, pressing the rice down with a spatula to ensure it makes contact with the heat for a crispy texture.

• 6

  Allow the rice to fry undisturbed for 2 minutes, then stir and fry for another 2 minutes.

• 7

  Push the rice mixture to the sides of the pan to create a well in the center and pour in the whisked egg.

• 8

  Scramble the egg in the center until just set, then fold it into the rice and vegetable mixture.

• 9

  Return the cooked chicken to the pan and drizzle the tamari over the top, tossing everything together for 1 minute to incorporate the flavors.

• 10

  Remove from heat, garnish with thinly sliced green onions, and serve immediately.