NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

1 large egg

1 tsp toasted sesame oil

1 tbsp tamari

1 tsp fresh ginger

1 clove garlic

0.25 cup frozen peas

0.25 cup frozen carrots

2 medium green onions

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Heat a large non-stick skillet or wok over medium-high heat and add half of the toasted sesame oil.

• 2

  Season the diced chicken breast with sea salt and black pepper, then add it to the hot skillet.

• 3

  Sauté the chicken for 5-6 minutes until golden brown and cooked through, then remove it from the pan and set aside.

• 4

  Add the remaining sesame oil to the pan along with the minced ginger and garlic, sautéing for 30 seconds until fragrant.

• 5

  Stir in the chilled jasmine rice, frozen peas, and frozen carrots, pressing the rice down firmly to allow it to crisp for 2 minutes.

• 6

  Push the rice and vegetable mixture to one side of the skillet and crack the egg into the open space.

• 7

  Scramble the egg until fully set, then fold it into the rice mixture.

• 8

  Return the cooked chicken to the pan, drizzle with tamari, and add the sliced green onions.

• 9

  Toss everything together for one final minute to ensure the flavors are well combined and serve hot.