NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

1 large egg

0.25 cup frozen peas

0.25 cup carrots

0.25 cup scallions

0.5 tbsp avocado oil

1 tbsp tamari

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Season the diced chicken breast with sea salt and black pepper, then add to the pan and sear until golden and cooked through.

• 3

  Push the chicken to the outer edges of the pan and pour the whisked egg into the center, scrambling until just set.

• 4

  Add the minced garlic, grated ginger, diced carrots, and frozen peas to the skillet, sautéing for 3 minutes until fragrant and the carrots soften.

• 5

  Incorporate the chilled cooked jasmine rice into the pan, using a spatula to break up any large clumps.

• 6

  Drizzle the tamari and toasted sesame oil over the mixture, tossing constantly for 2 minutes until the rice is heated through and slightly toasted.

• 7

  Remove from heat and garnish with thinly sliced scallions before serving.