NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 large egg

0.5 cup cooked jasmine rice

0.25 cup frozen peas

0.25 cup diced carrots

0.25 cup diced white onion

1 tsp toasted sesame oil

1 tbsp tamari

1 clove garlic

1 tsp grated ginger

1 stalk green onion

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Whisk the egg in a small bowl, pour it into the hot pan, and scramble quickly until just set, then remove and set aside.

• 3

  Add the remaining sesame oil to the pan along with the diced chicken breast, sea salt, and black pepper.

• 4

  Sauté the chicken until golden brown and cooked through, then add the white onion, carrots, and frozen peas.

• 5

  Stir in the minced garlic and grated ginger, cooking for one minute until the aromatics are fragrant.

• 6

  Add the chilled cooked jasmine rice and tamari to the pan, breaking up any clumps and tossing to coat.

• 7

  Fold the scrambled egg back into the rice mixture and cook for an additional 2 minutes until the rice is heated through.

• 8

  Garnish with thinly sliced green onions and serve immediately.