NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked jasmine rice

1 large Egg

0.5 cup Frozen peas and carrots

1 tsp Toasted sesame oil

1 tbsp Coconut aminos

1 tsp Fresh ginger

1 clove Garlic

0.25 cup Green onions

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and dice into 1/2-inch cubes.

• 2

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

• 3

  Add the diced chicken to the pan, seasoning with sea salt and black pepper, and sauté for 5-6 minutes until golden brown and cooked through.

• 4

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

• 5

  Add the cooked jasmine rice and frozen peas and carrots to the skillet, spreading them out to maximize contact with the heat for a crispy texture.

• 6

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

• 7

  Pour the coconut aminos over the entire mixture and toss everything together for 2 minutes to incorporate the flavors and finish crisping the rice.

• 8

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