NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 large egg

0.5 cup cooked jasmine rice

0.25 cup frozen peas

0.25 cup diced carrots

1 tsp avocado oil

1.5 tbsp coconut aminos

0.5 tsp toasted sesame oil

1 clove garlic

1 tsp grated 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 sea salt and black pepper.

• 2

  Heat the avocado oil in a large skillet or wok over medium-high heat until it begins to shimmer.

• 3

  Add the chicken to the pan and sear until golden brown and fully cooked, then remove the chicken and set it aside.

• 4

  In the same pan, add the diced carrots and frozen peas, sautéing for 2-3 minutes until the vegetables are tender.

• 5

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

• 6

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

• 7

  Add the chilled jasmine rice and the cooked chicken back into the pan, using a spatula to break up any rice clumps.

• 8

  Drizzle the coconut aminos and toasted sesame oil over the mixture, tossing everything together for 2 minutes until heated through.

• 9

  Garnish the dish with thinly sliced green onions and serve immediately.