NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

1 large egg

1 tsp toasted sesame oil

0.5 cup frozen peas and carrots

1 stalk green onion

1 tsp fresh ginger

1 clove garlic

1 tbsp tamari

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 half of the sesame oil.

• 2

  Season the diced chicken with sea salt and black pepper, then sear until golden brown and cooked through, about 5-6 minutes.

• 3

  Remove chicken from the pan and set aside; add the remaining sesame oil to the skillet.

• 4

  Sauté the minced ginger, garlic, and the white parts of the green onion for 1 minute until fragrant.

• 5

  Add the chilled rice to the pan, pressing it down to maximize contact with the heat to achieve a crispy texture.

• 6

  Stir in the frozen peas and carrots, cooking for 2-3 minutes until heated through.

• 7

  Push the rice to one side of the pan and pour the whisked egg into the empty space, scrambling until just set.

• 8

  Return the chicken to the pan, drizzle with tamari, and toss everything together until well combined and steaming.

• 9

  Garnish with the sliced green onion tops before serving.