NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 cup cooked jasmine rice

1 large egg

1 tsp toasted sesame oil

0.25 cup frozen peas

0.25 cup diced carrots

0.25 cup diced white onion

1 clove garlic

1 tsp fresh ginger

1 tbsp coconut aminos

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp sliced green onions

PREPARATION

• 1

  Heat a large skillet or wok over medium-high heat and add half of the sesame oil.

• 2

  Whisk the egg in a small bowl, pour into the skillet, and scramble until just set, then remove and set aside.

• 3

  Add the remaining oil to the pan along with the cubed chicken breast, seasoning with sea salt and black pepper.

• 4

  Cook the chicken until golden brown and cooked through, approximately 5-7 minutes.

• 5

  Stir in the diced onion, carrots, garlic, and ginger, sautéing for 3 minutes until the vegetables soften.

• 6

  Add the chilled jasmine rice and frozen peas to the skillet, breaking up any clumps of rice with a spatula.

• 7

  Pour the coconut aminos over the rice and toss everything together for 2-3 minutes until the rice is heated through and slightly crispy.

• 8

  Fold the scrambled eggs back into the mixture and garnish with fresh green onions before serving.