NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 large egg

0.5 cup cooked jasmine rice

0.25 cup frozen peas

1 stalk green onion

1 clove garlic

0.5 tsp fresh ginger

1 tbsp coconut aminos

1 tsp toasted sesame oil

0.5 tsp avocado oil

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

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

• 2

  Season the diced chicken breast with sea salt and black pepper, then add to the skillet and sear until golden and cooked through.

• 3

  Push the chicken to one side of the pan and crack the egg into the cleared space, scrambling it until fully set.

• 4

  Add the minced garlic, grated ginger, and frozen peas to the pan, sautéing for 2 minutes until the aromatics are fragrant.

• 5

  Incorporate the cooked jasmine rice, using a spatula to break up any clumps and mixing it thoroughly with the chicken and vegetables.

• 6

  Drizzle the coconut aminos and toasted sesame oil over the mixture, tossing constantly for 2-3 minutes to allow the rice to develop a slight char.

• 7

  Remove from heat, garnish with sliced green onions, and serve immediately while hot.