NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

1 large egg

0.25 cup frozen peas and carrots

1 stalk green onion

1 tsp avocado oil

0.5 tsp toasted sesame oil

1 tbsp coconut aminos

0.25 tsp garlic powder

0.25 tsp ginger powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Heat the avocado oil in a large non-stick skillet or wok over medium-high heat until it begins to shimmer.

• 3

  Add the seasoned chicken to the skillet in a single layer and cook undisturbed for 3 minutes to develop a golden-brown crust, then stir and cook until fully opaque.

• 4

  Push the cooked chicken to one side of the pan and crack the egg into the empty space, scrambling it quickly with a spatula until just set.

• 5

  Add the chilled jasmine rice, frozen peas and carrots, and coconut aminos to the pan, stirring everything together to combine.

• 6

  Press the rice mixture firmly against the bottom of the pan and let it cook undisturbed for 2 to 3 minutes to allow the bottom layer to become crispy.

• 7

  Drizzle the toasted sesame oil over the dish, toss once more, and serve immediately garnished with thinly sliced green onions.