NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

1 large egg

0.25 cup frozen peas

0.25 cup carrots

1 tbsp tamari

1 tsp toasted sesame oil

1 tsp avocado oil

1 clove garlic

0.5 tsp fresh ginger

1 stalk green onion

0.5 tsp toasted sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Heat avocado oil in a large cast-iron skillet or wok over medium-high heat until shimmering.

• 2

  Season the cubed chicken breast with sea salt and black pepper, then sear in the skillet until golden brown and cooked through, about 5-6 minutes.

• 3

  Remove the chicken from the pan and set aside, then add the diced carrots and frozen peas to the same skillet to sauté until tender-crisp.

• 4

  Stir in the minced garlic and grated fresh ginger, cooking for 30 seconds until the mixture is fragrant.

• 5

  Push the vegetables to the side of the pan, pour in the whisked egg, and scramble quickly until just set.

• 6

  Add the chilled jasmine rice and the cooked chicken back to the pan, breaking up any rice clumps with a spatula.

• 7

  Drizzle the tamari and toasted sesame oil over the mixture, tossing everything over high heat for 2-3 minutes until the rice begins to crisp.

• 8

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