NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

1 large egg

1 tsp toasted sesame oil

1 tbsp tamari

0.5 cup frozen peas and carrots

2 stalk scallions

0.25 tsp garlic powder

0.25 tsp ginger powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Dice the chicken breast into small, bite-sized pieces 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 and add half of the toasted sesame oil.

• 3

  Add the chicken to the skillet and sauté for 5-6 minutes until cooked through and slightly browned on the edges.

• 4

  Push the chicken to one side of the pan and add the frozen peas and carrots to the other side, cooking for 2 minutes until tender.

• 5

  Add the chilled jasmine rice to the pan, breaking up any clumps, and drizzle with the remaining sesame oil and tamari.

• 6

  Create a small well in the center of the mixture, crack the egg into it, and scramble quickly before folding it into the rice and chicken.

• 7

  Toss everything together for another 2 minutes until the rice is heated through and slightly crispy.

• 8

  Garnish with thinly sliced scallions and serve immediately.