NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup jasmine rice

1 large egg

0.25 cup carrots

0.25 cup frozen peas

2 stalks green onions

1 tsp toasted sesame oil

1 tbsp tamari

0.25 tsp garlic powder

0.25 tsp ginger powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the chicken breast dry and season thoroughly with sea salt, black pepper, garlic powder, and ginger powder.

• 2

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

• 3

  Add the seasoned chicken to the pan and sauté until golden brown and cooked through, approximately 5 to 6 minutes, then remove from the pan and set aside.

• 4

  In the same pan, add the diced carrots and sauté for 2 minutes until they begin to soften.

• 5

  Stir in the frozen peas and the white parts of the sliced green onions, cooking for another minute.

• 6

  Push the vegetables to the outer edges of the pan and crack the egg into the center, scrambling it quickly until just set.

• 7

  Add the chilled cooked jasmine rice and the cooked chicken back into the pan, drizzling the tamari over the top.

• 8

  Toss all ingredients together over high heat for 2 to 3 minutes until the rice is heated through and slightly crispy.

• 9

  Garnish with the green tops of the sliced onions and serve immediately.