NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 cup cooked jasmine rice

1 large egg

1 tsp toasted sesame oil

1 tsp avocado oil

1 cup broccoli florets

1 tbsp tamari

1 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh ginger

1 clove garlic

PREPARATION

• 1

  Dice the chicken breast into small, bite-sized pieces and season with sea salt and black pepper.

• 2

  Finely chop the broccoli florets into very small pieces and grate the fresh ginger and garlic.

• 3

  Heat the avocado oil in a large non-stick skillet or wok over medium-high heat until shimmering.

• 4

  Add the chicken to the skillet in a single layer and cook undisturbed for 3 minutes to develop a golden crust, then toss and cook for another 2 minutes.

• 5

  Push the chicken to one side of the pan and add the broccoli, ginger, and garlic to the empty space, sautéing for 2 minutes until the broccoli is bright green.

• 6

  Add the cooked jasmine rice to the pan, breaking up any clumps, and stir-fry with the chicken and vegetables for 3 minutes until the rice begins to toast.

• 7

  Create a small well in the center of the mixture, crack the egg into it, and scramble quickly until just set before folding it into the rice.

• 8

  Remove from heat and stir in the tamari and toasted sesame oil, tossing well to coat everything evenly.

• 9

  Garnish with sesame seeds and serve immediately while hot and fragrant.