NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

1 large egg

1 tsp toasted sesame oil

1 tbsp tamari

0.5 cup frozen peas and carrots

0.25 cup green onions

1 tsp garlic

1 tsp ginger

0.5 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and season 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 sear for 5-6 minutes, stirring occasionally, until golden brown and cooked through.

• 4

  Push the chicken to the edges of the pan and add the minced garlic and grated ginger to the center, sautéing for 30 seconds until fragrant.

• 5

  Stir in the frozen peas and carrots and cook for 2 minutes until they are tender and heated through.

• 6

  Add the cooked jasmine rice to the pan, pressing it down with a spatula to maximize contact with the heat, and cook for 3 minutes until slightly crispy.

• 7

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

• 8

  Drizzle the tamari over the entire mixture and toss well to coat all ingredients evenly.

• 9

  Remove from heat and garnish with sliced green onions and sesame seeds before serving.