NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 large egg

0.5 cup jasmine rice

0.25 cup peas

0.25 cup carrots

1 tsp sesame oil

1 tbsp coconut aminos

1 stalk green onion

0.25 tsp garlic powder

0.25 tsp ginger

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Add the seasoned chicken to the skillet and sauté until golden brown and cooked through, then remove and set aside.

• 4

  Add the remaining sesame oil to the skillet along with the diced carrots and peas, sautéing for 3-4 minutes until tender-crisp.

• 5

  Add the chilled jasmine rice, garlic powder, and ginger to the pan, stirring constantly to break up any clumps and toast the rice slightly.

• 6

  Push the rice and vegetable mixture to the sides of the pan to create a well in the center.

• 7

  Crack the egg into the center and scramble until just set, then fold the egg and the cooked chicken back into the rice mixture.

• 8

  Drizzle the coconut aminos over the rice and toss everything together until well combined and heated through.

• 9

  Garnish with thinly sliced green onions and serve immediately.