NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

1 large egg

0.5 cup frozen peas and 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

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

• 2

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

• 3

  Add the chicken to the pan and sauté for 5-6 minutes until golden brown and cooked through.

• 4

  Stir in the grated ginger, minced garlic, and the frozen peas and carrots, cooking for another 2 minutes until the vegetables are tender.

• 5

  Push the chicken and vegetable mixture to one side of the pan and crack the egg into the empty space, scrambling it quickly until set.

• 6

  Add the chilled jasmine rice and tamari to the pan, breaking up any clumps and tossing everything together.

• 7

  Press the rice down firmly into the pan and let it sit undisturbed for 2 minutes to develop a crispy texture.

• 8

  Garnish with sliced green onions and serve immediately.