NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

1 large egg

0.5 cup frozen peas and carrots

2 stalks green onions

1 clove garlic

1 tsp fresh ginger

1 tbsp tamari

1 tsp toasted sesame oil

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the chicken breast dry and dice into small, even bite-sized pieces, then season with sea salt and black pepper.

• 2

  Whisk the egg in a small bowl and set aside; mince the garlic, grate the fresh ginger, and thinly slice the green onions.

• 3

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

• 4

  Add the chicken to the pan and cook for 4-5 minutes until golden brown and cooked through, then remove the chicken and set aside.

• 5

  In the same pan, add the frozen peas and carrots, garlic, and ginger, sautéing for 2 minutes until the vegetables are tender and aromatic.

• 6

  Add the chilled cooked rice to the pan, breaking up any clumps with a spatula, and stir-fry with the vegetables for 2-3 minutes.

• 7

  Push the rice and vegetable mixture to one side of the pan and pour the whisked egg into the empty space, scrambling until just set.

• 8

  Return the chicken to the pan and drizzle with tamari and toasted sesame oil, tossing everything together to combine and heat through.

• 9

  Remove from heat and garnish with the sliced green onions before serving warm.