NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

1 large egg

0.5 cup frozen peas and carrots

2 tbsp green onions

1 clove garlic

1 tsp fresh ginger

1 tsp toasted sesame oil

1.5 tbsp coconut aminos

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the chicken breast dry and cut into small, bite-sized cubes.

• 2

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

• 3

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

• 4

  Push the chicken to one side of the skillet and add the remaining sesame oil, minced garlic, grated ginger, and frozen peas and carrots.

• 5

  Sauté the vegetables for 2-3 minutes until they are tender and fragrant.

• 6

  Add the chilled, cooked jasmine rice to the skillet, using a spatula to break up any large clumps, and stir-fry with the chicken and vegetables for 2 minutes.

• 7

  Create a small well in the center of the mixture and crack the egg into it, scrambling it quickly until just set before folding it into the rice.

• 8

  Drizzle the coconut aminos over the entire skillet and toss well to combine all flavors.

• 9

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