NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

1 large egg

1 tsp toasted sesame oil

1 tbsp tamari

1 clove garlic

1 tsp fresh ginger

2 stalks green onion

0.25 cup carrots

0.25 cup frozen peas

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp sesame seeds

PREPARATION

• 1

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

• 2

  Heat a large non-stick skillet or wok over medium-high heat and add half of the toasted sesame oil.

• 3

  Add the chicken to the skillet and sear until golden brown and cooked through, then remove and set aside.

• 4

  In the same skillet, add the remaining oil along with finely minced garlic, grated ginger, diced carrots, and the white parts of the green onion.

• 5

  Sauté for 2-3 minutes until the carrots are slightly tender, then stir in the frozen peas and the chilled cooked rice.

• 6

  Press the rice down into the pan and let it sit undisturbed for 2 minutes to develop a crispy texture.

• 7

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

• 8

  Toss everything together with the tamari and the cooked chicken, ensuring the rice is well coated and steaming hot.

• 9

  Garnish with the green tops of the onions and sesame seeds before serving.