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 clove garlic

0.5 tsp fresh ginger

1 stalk green onion

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

PREPARATION

• 1

  Cut the chicken breast into small, bite-sized cubes and season evenly with sea salt and black pepper.

• 2

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

• 3

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

• 4

  In the same pan, add the toasted sesame oil along with the minced garlic and grated ginger, sautéing for 30 seconds until fragrant.

• 5

  Toss in the frozen peas and carrots, cooking for 2-3 minutes until they are tender and heated through.

• 6

  Push the vegetables to the side of the pan and crack the egg into the center, scrambling it until fully set.

• 7

  Add the chilled jasmine rice, cooked chicken, and coconut aminos back into the pan, stirring constantly over high heat.

• 8

  Press the rice down firmly for 1 minute to allow it to crisp up slightly before tossing one last time.

• 9

  Garnish with thinly sliced green onions and serve immediately while hot.