NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

1 large egg

0.5 cup frozen peas and carrots

0.25 cup white onion

0.5 tsp sesame oil

0.5 tsp avocado oil

1 tbsp tamari

1 clove garlic

0.5 tsp fresh ginger

1 stalk green onion

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Heat the avocado oil in a large cast-iron skillet or wok over medium-high heat.

• 2

  Season the diced chicken breast with sea salt and black pepper, then add to the skillet and sauté until golden brown and cooked through.

• 3

  Remove the chicken from the skillet and set aside on a plate.

• 4

  Add the sesame oil to the same skillet, then stir in the diced white onion, minced garlic, and grated fresh ginger, sautéing for 2 minutes until aromatic.

• 5

  Add the frozen peas and carrots to the skillet and cook for another 3 minutes until tender.

• 6

  Push the vegetable mixture to the sides of the pan and crack the egg into the center, scrambling it quickly until fully set.

• 7

  Incorporate the chilled jasmine rice and the cooked chicken back into the skillet, breaking up any clumps of rice with a spatula.

• 8

  Pour the tamari over the rice and toss everything together, allowing the rice to fry and slightly crisp for 3-4 minutes.

• 9

  Garnish with thinly sliced green onions and serve immediately.