NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 large egg

0.5 cup cooked jasmine rice

0.5 cup frozen peas and carrots

2 stalks 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

  Dice the chicken breast into small half-inch cubes and season evenly with sea salt and black pepper.

• 2

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

• 3

  Add the diced chicken to the skillet and cook for 5 to 6 minutes until golden brown and cooked through.

• 4

  Push the chicken to the outer edges of the pan and crack the egg into the center, scrambling until fully cooked.

• 5

  Stir in the minced garlic, grated ginger, and frozen peas and carrots, sautéing for 2 minutes until fragrant.

• 6

  Add the cooked jasmine rice and coconut aminos to the pan, tossing everything together for 3 minutes to heat through.

• 7

  Garnish the fried rice with thinly sliced green onions and serve immediately while hot.