NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 large egg

0.5 cup cooked jasmine rice

0.5 tbsp extra virgin olive oil

0.5 cup frozen peas and carrots

1 tbsp tamari

0.5 tsp toasted sesame oil

1 clove garlic

0.5 tsp fresh ginger

2 stalks green onions

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Dice the chicken breast into small, uniform bite-sized pieces and season with sea salt and black pepper.

• 2

  Mince the garlic and grate the fresh ginger; thinly slice the green onions, keeping the white and green parts separate.

• 3

  Heat the extra virgin olive oil in a large skillet or wok over medium-high heat.

• 4

  Add the chicken to the skillet and sauté until golden brown and cooked through, approximately 5-6 minutes.

• 5

  Stir in the frozen peas and carrots, garlic, ginger, and the white parts of the green onions, cooking for 2-3 minutes until the vegetables are tender.

• 6

  Push the chicken and vegetable mixture to one side of the skillet and crack the egg into the empty space, scrambling it until just set.

• 7

  Add the cooked jasmine rice to the skillet, breaking up any clumps with a spatula.

• 8

  Drizzle the tamari and toasted sesame oil over the rice and toss everything together until well combined and heated through.

• 9

  Remove from heat and garnish with the sliced green onion tops before serving.