NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

1 large egg

0.5 cup carrots

0.5 cup frozen peas

2 tbsp green onions

1 clove garlic

1 tsp fresh ginger

1 tsp toasted sesame oil

1 tbsp tamari

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Finely dice the carrots and mince the garlic and ginger.

• 3

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

• 4

  Add the chicken to the skillet and sauté until golden brown and cooked through, about 5-6 minutes. Remove chicken and set aside.

• 5

  In the same skillet, add the carrots and sauté for 3 minutes until slightly softened. Stir in the garlic and ginger, cooking for another 30 seconds until aromatic.

• 6

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

• 7

  Push the rice and vegetable mixture to one side of the pan. Crack the egg into the empty space and scramble until just set.

• 8

  Toss everything together, adding the cooked chicken back into the pan along with the tamari.

• 9

  Stir-fry for another 2 minutes until the rice is heated through and slightly crispy.

• 10

  Garnish with sliced green onions and serve immediately.