NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

1 large egg

0.5 cup frozen peas and carrots

2 stalks green onions

1 clove garlic

1 tsp fresh ginger

0.5 tsp avocado oil

0.5 tsp toasted sesame oil

1 tbsp tamari

0.5 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Add the chicken to the pan and sauté for 5-6 minutes until golden brown and cooked through, then transfer to a clean plate.

• 4

  In the same pan, add the toasted sesame oil along with minced garlic, grated ginger, and the white parts of the sliced green onions.

• 5

  Stir in the frozen peas and carrots, cooking for 2-3 minutes until they are tender and the aromatics are fragrant.

• 6

  Push the vegetable mixture to one side of the pan and crack the egg into the empty space, scrambling it quickly until just set.

• 7

  Add the cooked jasmine rice and the cooked chicken back into the pan, drizzling everything with the tamari.

• 8

  Press the rice down into the pan and let it sit for 1-2 minutes without stirring to develop a crispy texture.

• 9

  Toss everything together one final time and garnish with the green onion tops and sesame seeds before serving hot.