NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 large egg

0.25 cup cooked jasmine rice

0.5 cup diced carrots

0.25 cup frozen peas

2 stalk green onions

1 clove garlic

0.5 tsp fresh ginger

1 tbsp tamari

0.25 tsp toasted sesame oil

0.25 tsp avocado oil

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Add the chicken to the pan and sauté for 5-6 minutes until golden brown and cooked through, then remove and set aside on a plate.

• 4

  In the same pan, add the diced carrots and sauté for 3 minutes before stirring in the minced garlic and grated fresh ginger.

• 5

  Push the vegetables to the side of the pan, crack the egg into the center, and scramble quickly until just set.

• 6

  Add the cooked jasmine rice, frozen peas, and the cooked chicken back into the pan, tossing everything together thoroughly.

• 7

  Drizzle with the tamari and toasted sesame oil, then stir-fry for another 2-3 minutes until the rice is heated through and slightly crispy.

• 8

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