NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 large egg

0.33 cup cooked jasmine rice

1 tsp sesame oil

1 tsp avocado oil

1 tbsp tamari

0.5 cup frozen peas and carrots

2 stalk green onions

0.25 tsp garlic powder

0.25 tsp ginger powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Dice the chicken breast into small, bite-sized cubes and season evenly with sea salt, black pepper, garlic powder, and ginger powder.

• 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 cubes to the hot pan and sear until they are golden brown and cooked through, approximately 5-6 minutes.

• 4

  Push the cooked chicken to one side of the pan and crack the egg into the cleared space, scrambling it quickly until just set.

• 5

  Add the cooked jasmine rice and the frozen peas and carrots to the pan, stirring to combine with the chicken and egg.

• 6

  Press the rice mixture down firmly with a spatula for 1-2 minutes to allow the bottom to become slightly crispy.

• 7

  Drizzle the sesame oil and tamari over the mixture, tossing everything together for another 2 minutes until the vegetables are tender.

• 8

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