NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup cooked jasmine rice

1 large egg

0.25 tbsp avocado oil

2 clove garlic

0.5 cup frozen peas and carrots

1 tbsp tamari

0.5 tsp toasted sesame oil

1 stalk green onion

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Dice the chicken breast into small, bite-sized pieces and mince the garlic cloves.

• 2

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

• 3

  Add the minced garlic to the pan and sauté for about 30 seconds until it becomes fragrant and turns a light golden color.

• 4

  Add the chicken pieces to the pan, season with sea salt and black pepper, and cook for 5-6 minutes until browned and fully cooked through.

• 5

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

• 6

  Incorporate the cooked jasmine rice and frozen peas and carrots into the pan, pressing the rice down firmly to ensure it makes contact with the hot surface to crisp up.

• 7

  Drizzle the tamari and toasted sesame oil over the mixture, tossing everything together for another 2-3 minutes until the rice is heated through and slightly crispy.

• 8

  Remove from heat, garnish with thinly sliced green onions, and serve immediately.