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 mixed vegetables

1 stalk green onion

0.25 tsp garlic powder

0.25 tsp ginger powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  Pat the diced chicken breast dry and season with sea salt, black pepper, garlic powder, and ginger powder.

• 2

  Heat a large non-stick skillet or wok over medium-high heat with half of the toasted sesame oil.

• 3

  Add the chicken to the skillet and sear until golden brown and cooked through, about 5-6 minutes; remove and set aside.

• 4

  In the same pan, add the remaining sesame oil and the frozen mixed vegetables, sautéing until tender.

• 5

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

• 6

  Add the cooked jasmine rice and the cooked chicken back into the pan, tossing with coconut aminos.

• 7

  Press the rice down firmly and let it cook undisturbed for 2 minutes to develop a golden, crispy texture.

• 8

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