NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked jasmine rice

1 large Egg

0.25 cup Frozen peas

0.25 cup Diced carrots

2 stalks Green onions

1 tsp Toasted sesame oil

1 tbsp Tamari

0.25 tsp Garlic powder

0.25 tsp Ground ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

  Heat a large non-stick skillet or wok over medium-high heat with the toasted sesame oil.

• 2

  Add the cubed chicken breast and season with sea salt, black pepper, garlic powder, and ground ginger.

• 3

  Sauté the chicken for 5-7 minutes until golden brown and cooked through, then remove from the pan and set aside.

• 4

  In the same pan, add the diced carrots and frozen peas, sautéing for 3 minutes until the carrots begin to soften.

• 5

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

• 6

  Add the chilled jasmine rice and the cooked chicken back into the pan, breaking up any rice clumps with a spatula.

• 7

  Pour the tamari over the mixture and toss everything together for 2-3 minutes until the rice is heated through and slightly crispy.

• 8

  Garnish with sliced green onions and sesame seeds before serving hot.