NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 slice center-cut bacon

0.5 cup cooked jasmine rice

1 large egg

0.5 cup frozen peas and carrots

2 whole green onions

2 cloves garlic

0.5 tsp fresh ginger

1 tbsp tamari

0.5 tsp toasted sesame oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a large skillet or wok over medium heat, cook the chopped bacon until it reaches a perfect golden-brown crisp.

• 2

  Remove the bacon with a slotted spoon, leaving the rendered fat in the pan to infuse the chicken with flavor.

• 3

  Add the diced chicken breast to the pan, seasoning with sea salt and black pepper, and sauté until cooked through and lightly browned.

• 4

  Stir in the frozen peas and carrots, minced garlic, and grated ginger, cooking for 2-3 minutes until the vegetables are tender and fragrant.

• 5

  Push the mixture to one side of the pan and crack the egg into the empty space, scrambling it until just set before folding it into the chicken and vegetables.

• 6

  Add the cooked jasmine rice, tamari, and toasted sesame oil to the pan, tossing everything together over high heat for 2 minutes to create a subtle char.

• 7

  Stir the crispy bacon back in and garnish with sliced green onions before serving warm.