NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 cup cooked jasmine rice

1 large egg

0.5 cup frozen peas and carrots

2 stalk green onions

1 clove garlic

0.5 tsp fresh ginger

0.5 tbsp ghee

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, uniform bite-sized pieces and season with sea salt and black pepper.

• 2

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

• 3

  Add the chicken to the pan and sauté until golden brown and cooked through, approximately 5 to 6 minutes.

• 4

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

• 5

  Add the frozen peas and carrots to the skillet, sautéing for another 2 to 3 minutes until tender.

• 6

  Push the chicken and vegetable mixture to one side of the pan and crack the egg into the empty space, scrambling it quickly until just set.

• 7

  Incorporate the cooked jasmine rice and tamari into the pan, tossing all ingredients together to combine and heat the rice through.

• 8

  Drizzle the toasted sesame oil over the mixture and garnish with thinly sliced green onions before serving immediately.