NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 large Egg

0.5 cup Cooked jasmine rice

1 tsp Toasted sesame oil

0.5 cup Frozen peas and carrots

2 tbsp Coconut aminos

1 clove Garlic

0.5 tsp Fresh ginger

2 stalks Green onions

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Heat a large skillet or wok over medium-high heat and add half of the toasted sesame oil.

• 3

  Add the chicken to the skillet and sauté until golden brown and cooked through, approximately 5-7 minutes, then remove and set aside.

• 4

  Add the remaining sesame oil to the pan, then stir in the minced garlic, grated ginger, and frozen peas and carrots.

• 5

  Sauté the vegetables for 3-4 minutes until they are tender and aromatic.

• 6

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

• 7

  Incorporate the chilled jasmine rice and the cooked chicken back into the pan, using a spatula to break up any rice clumps.

• 8

  Drizzle the coconut aminos over the mixture and stir-fry everything together for 2-3 minutes until the rice is heated through and slightly crispy.

• 9

  Remove from heat and garnish with thinly sliced green onions before serving.