NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

1 large egg

1 tsp sesame oil

1 tsp olive oil

2 cloves garlic

1 cup baby bok choy

1 tbsp tamari

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 2

  Heat the olive oil in a large non-stick skillet over medium-high heat. Add the chicken and sear until golden brown and cooked through, about 5-6 minutes.

• 3

  Remove the chicken from the pan and set aside. In the same pan, add the minced garlic and sauté for 30 seconds until fragrant.

• 4

  Add the cooked jasmine rice to the pan, pressing it down firmly with a spatula. Let it sit undisturbed for 2-3 minutes to develop a golden, crispy crust.

• 5

  Toss in the chopped baby bok choy and tamari, stirring until the greens are just wilted.

• 6

  In a separate small skillet, heat the sesame oil over medium heat and fry the egg until the whites are set but the yolk remains runny.

• 7

  Divide the crispy rice and chicken into a bowl, top with the fried egg, and serve immediately.