NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp avocado oil

2 cloves garlic

0.5 tsp fresh ginger

0.5 cup cooked jasmine rice

0.25 cup frozen peas

0.25 cup diced carrots

1 large egg

1 tbsp coconut aminos

0.5 tsp toasted sesame oil

1 stalk green onion

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.

• 2

  Heat the avocado oil in a large skillet or wok over medium-high heat until it begins to shimmer.

• 3

  Add the chicken to the pan and cook, stirring occasionally, until golden brown and cooked through, about 5 to 6 minutes.

• 4

  Push the chicken to the edges of the pan, then add the minced garlic and grated ginger to the center, sautéing for 30 seconds until fragrant.

• 5

  Incorporate the cooked jasmine rice, frozen peas, and diced carrots, pressing the rice into the pan to develop a crispy texture.

• 6

  Create a small well in the center of the mixture, crack the egg into it, and scramble until fully set before mixing it into the rice.

• 7

  Drizzle the coconut aminos and toasted sesame oil over the mixture, tossing everything together for another 2 minutes to caramelize.

• 8

  Remove from heat, garnish with thinly sliced green onion, and serve immediately.