NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

1 large egg

0.25 cup frozen peas

0.25 cup diced carrots

1 tsp toasted sesame oil

1 tbsp tamari

1 clove garlic

0.5 tsp grated ginger

1 stalk green onion

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Heat a large non-stick skillet or wok over medium-high heat with a light spray of avocado oil.

• 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 diced carrots and frozen peas, sautéing for 3 minutes until the carrots begin to soften.

• 5

  Push the vegetables to the outer edges of the pan and crack the egg into the center, scrambling it quickly until just set.

• 6

  Add the cooked jasmine rice, minced garlic, and grated ginger to the pan, stirring constantly to incorporate with the vegetables and egg.

• 7

  Return the cooked chicken to the skillet, drizzling the tamari and toasted sesame oil over the mixture.

• 8

  Toss everything together for another 2 minutes until the rice is slightly crispy and the aromatics are fragrant.

• 9

  Thinly slice the green onion and garnish the fried rice before serving hot.