NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup jasmine rice

1 large egg

1 tsp toasted sesame oil

1 tbsp coconut aminos

0.25 cup frozen peas

0.25 cup carrots

0.25 cup yellow onion

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

0.5 tsp fresh ginger

PREPARATION

• 1

  Pat the chicken breast dry and cut into small, even bite-sized cubes.

• 2

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

• 3

  Season the chicken cubes with sea salt and black pepper, then add them to the hot pan.

• 4

  Sear the chicken until it is golden-brown on all sides and cooked through, then remove it from the pan and set aside.

• 5

  In the same pan, add the diced onion, carrots, and frozen peas, sautéing for 3-4 minutes until the vegetables begin to soften.

• 6

  Stir in the minced garlic and grated ginger, cooking for just 30 seconds until highly fragrant.

• 7

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

• 8

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

• 9

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