NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 cup cooked jasmine rice

1 large egg

0.5 cup frozen peas and carrots

1 tsp toasted sesame oil

2 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp green onions

PREPARATION

• 1

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

• 2

  Season the diced chicken breast with sea salt and black pepper, then add it to the hot skillet.

• 3

  Sauté the chicken for 5-6 minutes until golden brown and cooked through, then remove the chicken from the pan and set aside.

• 4

  In the same skillet, pour in the whisked egg and scramble quickly until just set, then push the egg to the side of the pan.

• 5

  Add the minced ginger and garlic to the center of the pan, sautéing for 30 seconds until fragrant.

• 6

  Toss in the cold jasmine rice and frozen peas and carrots, stirring constantly to break up any rice clumps and incorporate the egg.

• 7

  Return the cooked chicken to the pan, pour in the coconut aminos, and stir-fry for 3-4 minutes until the rice is slightly crispy and everything is heated through.

• 8

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