NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 cup cooked jasmine rice

1 large egg

1 tsp toasted sesame oil

0.25 cup frozen peas

0.25 cup carrots

1 clove garlic

1 tsp fresh ginger

1 tbsp coconut aminos

1 stalk green onion

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Season the diced chicken breast with sea salt and black pepper.

• 3

  Add the chicken to the hot skillet and sear until golden brown and cooked through, approximately 5-6 minutes, then remove from the pan and set aside.

• 4

  In the same skillet, add the finely diced carrots and frozen peas, sautéing for 3-4 minutes until the carrots are tender-crisp.

• 5

  Stir in the minced garlic and grated fresh ginger, cooking for 30 seconds until highly fragrant.

• 6

  Push the vegetables to the outer edges of the pan and pour the whisked egg into the center, scrambling until just set.

• 7

  Add the chilled jasmine rice and the cooked chicken back into the skillet, breaking up any rice clumps with a spatula.

• 8

  Drizzle the coconut aminos over the mixture and toss everything together for 3-4 minutes over high heat until the rice is heated through and slightly crispy.

• 9

  Garnish the dish with thinly sliced green onions and serve immediately.