NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

1 large egg

1 tsp toasted sesame oil

1 tbsp coconut aminos

0.25 cup frozen peas

0.25 cup carrots

1 stalk green onion

0.25 tsp garlic powder

0.25 tsp ground ginger

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and season evenly with the sea salt, black pepper, garlic powder, and ground ginger.

• 2

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

• 3

  Add the diced chicken to the skillet in a single layer and sear until golden brown and crispy on all sides, approximately 5 to 6 minutes.

• 4

  Add the diced carrots and frozen peas to the pan, stir-frying with the chicken for 3 to 4 minutes until the vegetables are tender yet still vibrant.

• 5

  Push the chicken and vegetable mixture to the outer edges of the skillet to create an opening in the center.

• 6

  Crack the egg into the center and whisk quickly with a spatula until scrambled and just barely set.

• 7

  Incorporate the chilled jasmine rice and coconut aminos into the pan, tossing everything together over high heat for 2 minutes until the rice is fragrant and toasted.

• 8

  Remove the skillet from the heat and garnish with thinly sliced green onion before serving immediately.