NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 cup cooked jasmine rice

1 large egg

0.5 cup peas and carrots

1 tsp avocado oil

1 tsp toasted sesame oil

1 tbsp tamari

1 clove garlic

0.5 tsp fresh ginger

1 stalk green onion

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

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

• 2

  Season the diced chicken breast with sea salt and black pepper, then add it to the skillet.

• 3

  Sear the chicken until golden brown and cooked through, approximately 5 to 6 minutes, then remove and set aside.

• 4

  In the same skillet, add the toasted sesame oil along with the minced garlic and grated ginger, sautéing for 30 seconds until fragrant.

• 5

  Add the peas and carrots to the pan and cook for 2 minutes until they are tender and bright.

• 6

  Push the vegetables to the edge of the skillet and pour the whisked egg into the center, scrambling it until just set.

• 7

  Incorporate the chilled jasmine rice and the cooked chicken back into the pan, using a spatula to break up any rice clumps.

• 8

  Drizzle the tamari over the mixture and stir-fry for 3 minutes until the rice is heated through and slightly crispy.

• 9

  Garnish the dish with thinly sliced green onions and toasted sesame seeds before serving warm.