NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup cooked jasmine rice

1 large egg

0.5 cup frozen mixed vegetables

0.25 tsp toasted sesame oil

1 tbsp tamari

1 clove garlic

1 tsp fresh ginger

2 stalks green onions

0.5 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp avocado oil

PREPARATION

• 1

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

• 2

  Heat the avocado oil in a large non-stick skillet or wok over medium-high heat until it begins to shimmer.

• 3

  Add the chicken to the pan and sauté for 5-7 minutes until the edges are golden brown and the meat is cooked through.

• 4

  Remove the chicken from the skillet and set it aside on a clean plate.

• 5

  In the same skillet, add the minced garlic and grated fresh ginger, stirring constantly for 30 seconds until highly fragrant.

• 6

  Add the frozen mixed vegetables to the pan and cook for 3 minutes until they are tender and any excess moisture has evaporated.

• 7

  Push the vegetables to the sides of the pan to create a well in the center; crack the egg into the well and scramble until fully set.

• 8

  Incorporate the chilled jasmine rice and the cooked chicken back into the skillet with the vegetables and egg.

• 9

  Drizzle the tamari and toasted sesame oil over the mixture, tossing everything together for 3-4 minutes until the rice is heated through and slightly crispy.

• 10

  Garnish the dish with thinly sliced green onions and sesame seeds before serving hot.