NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 large Egg

0.5 cup Cooked jasmine rice

0.5 cup Frozen peas and carrots

0.25 cup Green onions

2 tsp Avocado oil

1 tbsp Coconut aminos

0.25 tsp Toasted sesame oil

0.25 tsp Sea salt

0.25 tsp Garlic powder

0.25 tsp Ground ginger

PREPARATION

• 1

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

• 2

  Add the cubed chicken breast to the pan, seasoning with sea salt, garlic powder, and ground ginger, then sauté until golden brown and cooked through.

• 3

  Push the chicken to the outer edges of the pan, crack the egg into the center, and scramble until just set.

• 4

  Add the cooked jasmine rice and frozen peas and carrots to the pan, using a spatula to break up any rice clumps.

• 5

  Drizzle with coconut aminos and toasted sesame oil, then toss all ingredients together for 2-3 minutes until the rice is heated through and slightly crispy.

• 6

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