NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Cooked jasmine rice

1 cup Riced cauliflower

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

0.5 tsp Sesame seeds

1 stalk Green onion

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Heat avocado oil in a large skillet or wok over medium-high heat.

• 2

  Season the diced 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.

• 4

  Add the sesame oil to the same pan followed by the minced garlic, ginger, and frozen peas and carrots, sautéing until fragrant.

• 5

  Stir in the riced cauliflower and cooked jasmine rice, spreading them in an even layer to let the bottom get slightly crispy.

• 6

  Push the rice mixture to the sides of the pan and crack the egg into the center, scrambling it until just set.

• 7

  Pour in the tamari and return the chicken to the pan, tossing everything together until well combined and heated through.

• 8

  Garnish with sliced green onions and sesame seeds before serving hot.