NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

1 large egg

0.5 cup frozen peas and carrots

0.25 cup white onion

0.5 tsp sesame oil

0.5 tsp avocado oil

1 tbsp coconut aminos

0.5 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp toasted sesame seeds

1 tbsp green onions

PREPARATION

• 1

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

• 2

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

• 3

  Add the chicken to the skillet and sear until golden brown and fully cooked through, then remove the chicken and set it aside on a plate.

• 4

  In the same skillet, add the diced white onion and frozen peas and carrots, sautéing for 3-4 minutes until the onions are translucent.

• 5

  Stir in the minced garlic and grated fresh ginger, cooking for just 30 seconds until the mixture becomes highly aromatic.

• 6

  Push the vegetable mixture to the outer edges of the pan and crack the egg into the center, scrambling it quickly until just set.

• 7

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

• 8

  Drizzle the coconut aminos and sesame oil over the mixture, tossing everything together over high heat for 2 minutes to achieve a crispy texture.

• 9

  Remove from heat and garnish with toasted sesame seeds and sliced green onions before serving immediately.