NUTRITION

SERVINGS

INGREDIENTS

4.5 oz boneless skinless chicken breast

0.5 cup cooked jasmine rice

1 large egg

0.25 cup diced carrots

0.25 cup frozen peas

2 stalks green onions

1 tsp avocado oil

1 tsp toasted sesame oil

1 tbsp tamari

0.25 tsp garlic powder

0.25 tsp ground 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 thoroughly with sea salt, black pepper, garlic powder, and ground ginger.

• 2

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

• 3

  Add the seasoned chicken to the pan and sauté for 5-6 minutes, stirring occasionally, until the pieces are golden brown and cooked through, then remove the chicken and set it aside on a plate.

• 4

  In the same pan, add the diced carrots and sauté for 3 minutes until slightly softened, then stir in the frozen peas and the sliced white parts of the green onions.

• 5

  Push the vegetable mixture to the outer edges of the pan to create a well in the center.

• 6

  Crack the egg into the center of the pan and scramble quickly with a spatula until just set, then incorporate it into the surrounding vegetables.

• 7

  Add the cooked jasmine rice, the reserved chicken, and the toasted sesame oil to the pan, using the spatula to break up any large clumps of rice.

• 8

  Pour the tamari over the mixture and toss everything together for 2-3 minutes over high heat until the rice is heated through and slightly crispy.

• 9

  Remove from heat and garnish with the sliced green parts of the green onions before serving immediately.