NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.5 cup Cooked jasmine rice

1 large Egg

0.25 cup Frozen peas

0.25 cup Carrots

1 tsp Toasted sesame oil

1 tbsp Tamari

1 tsp Fresh ginger

1 clove Garlic

1 stalk Green onion

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Season the diced chicken breast with sea salt and black pepper.

• 2

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

• 3

  Add the chicken to the skillet and cook until golden brown and cooked through, approximately 5 minutes, then remove and set aside.

• 4

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

• 5

  Stir in the minced garlic and grated fresh ginger, cooking for 30 seconds until the mixture becomes fragrant.

• 6

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

• 7

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

• 8

  Drizzle the tamari over the rice mixture and stir-fry for 2-3 minutes until the rice is heated through and develops a slightly crispy texture.

• 9

  Garnish the dish with sliced green onions and serve immediately while hot.