NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 large egg

0.5 cup cooked jasmine rice

0.25 cup frozen peas

0.25 cup carrots

0.25 cup green onions

1 clove garlic

1 tsp fresh ginger

1 tsp toasted sesame oil

1 tbsp coconut aminos

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Heat a large non-stick skillet or wok over medium-high heat with half of the toasted sesame oil.

• 2

  Add the diced chicken breast, sea salt, and black pepper, sautéing until the meat is golden brown and cooked through.

• 3

  Remove the chicken from the pan and set it aside on a plate.

• 4

  Add the remaining sesame oil to the pan, then stir in the finely diced carrots, minced garlic, and grated ginger, cooking until fragrant and the carrots are slightly tender.

• 5

  Push the vegetables to the side of the pan and pour in the whisked egg, scrambling it quickly until it is just set.

• 6

  Fold in the chilled jasmine rice and frozen peas, using a spatula to break up any large clumps of rice.

• 7

  Return the cooked chicken to the pan and drizzle the coconut aminos over the mixture, tossing everything together for 2 minutes until heated through.

• 8

  Garnish the dish with sliced green onions and serve immediately.