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

1 tsp toasted sesame oil

1 tsp avocado oil

1 tbsp coconut aminos

1 stalk green onion

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

PREPARATION

• 1

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

• 2

  Add the diced chicken breast to the pan and season with sea salt, black pepper, and garlic powder.

• 3

  Sauté the chicken for 5-6 minutes until golden brown and cooked through, then push it to one side of the pan.

• 4

  Crack the egg into the empty space and scramble quickly until just set before mixing it into the chicken.

• 5

  Add the chilled jasmine rice, frozen peas, and diced carrots to the skillet, pressing the rice down firmly to encourage a crispy crust.

• 6

  Drizzle the coconut aminos and toasted sesame oil over the mixture and toss everything together for 2-3 minutes until the rice is toasted.

• 7

  Remove from heat and garnish with thinly sliced green onions before serving immediately.