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 tsp toasted sesame oil

1 tsp avocado oil

1 tbsp coconut aminos

1 stalk green onion

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

1 tsp sesame seeds

PREPARATION

• 1

  Dice the chicken breast into small, uniform pieces and season with sea salt, black pepper, and garlic powder.

• 2

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

• 3

  Add the chicken to the pan and cook for 5-6 minutes until golden brown and cooked through, then remove and set aside.

• 4

  In the same pan, add the diced carrots and frozen peas, sautéing for 3 minutes until tender-crisp.

• 5

  Push the vegetables to the side, crack the egg into the center, and scramble until just set.

• 6

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

• 7

  Drizzle with coconut aminos and toasted sesame oil, tossing everything together for 2-3 minutes until the rice begins to crisp.

• 8

  Garnish with sliced green onions and sesame seeds before serving hot.