NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup jasmine rice

1 large Egg egg

0.5 cup peas and carrots

0.5 tsp sesame oil

0.5 tsp avocado oil

1 tbsp tamari

1 clove garlic

0.5 tsp ginger

1 stalk green onion

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp sesame seeds

PREPARATION

• 1

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

• 2

  Season the cubed chicken breast with sea salt and black pepper, then add to the skillet and sear until golden and cooked through.

• 3

  Push the chicken to the outer edges of the pan and crack the egg into the center, scrambling it quickly until just set.

• 4

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

• 5

  Add the chilled jasmine rice to the pan, breaking up any clumps with a spatula, and cook for 3-4 minutes until the rice begins to crisp.

• 6

  Drizzle the tamari and sesame oil over the mixture, tossing everything together to ensure the rice is evenly coated.

• 7

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