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

0.25 cup sliced green onions

1 tsp toasted sesame oil

1 tbsp coconut aminos

0.25 tsp garlic powder

0.25 tsp ground ginger

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 toasted sesame oil in a large non-stick skillet or wok over medium-high heat.

• 3

  Add the chicken to the skillet and cook until golden brown and cooked through, then remove and set aside.

• 4

  In the same skillet, add the diced carrots and frozen peas, sautéing for 3-4 minutes until the carrots are tender-crisp.

• 5

  Stir in the garlic powder and ground ginger to aromatically season the vegetables.

• 6

  Push the vegetables to one side of the pan and crack the egg into the empty space, scrambling it until just set.

• 7

  Add the chilled cooked jasmine rice and the cooked chicken back into the pan, pouring the coconut aminos over the top.

• 8

  Toss everything together over high heat for 2 minutes until the rice is heated through and slightly crispy.

• 9

  Garnish with sliced green onions and serve immediately.