NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 large egg

0.5 cup cooked jasmine rice

0.5 cup frozen peas and carrots

1.5 tbsp coconut aminos

1 tsp toasted sesame oil

1 clove garlic

0.5 tsp fresh ginger

2 stalks green onions

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  In a large non-stick skillet or wok over medium-high heat, add half of the toasted sesame oil and scramble the egg until just set, then remove and set aside.

• 3

  Add the remaining sesame oil to the pan and sauté the diced chicken until golden brown and cooked through, approximately 5-6 minutes.

• 4

  Stir in the minced garlic and grated ginger, cooking for 30 seconds until the aromatics are fragrant.

• 5

  Add the frozen peas and carrots along with the cooked jasmine rice, using a spatula to break up any rice clumps.

• 6

  Pour in the coconut aminos and toss everything together for 2-3 minutes until the rice is slightly toasted and the vegetables are tender.

• 7

  Fold the scrambled egg back into the pan and garnish with thinly sliced green onions before serving.