NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 cup cooked jasmine rice

1 large egg

0.25 cup frozen peas

0.25 cup carrots

0.25 cup green onions

1 clove garlic

0.5 tsp fresh ginger

1 tsp toasted sesame oil

0.5 tsp avocado oil

1 tbsp coconut aminos

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 cubed chicken breast with sea salt and black pepper, then sear in the skillet until golden and cooked through.

• 3

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

• 4

  Add the toasted sesame oil to the same skillet, then sauté the minced garlic, grated ginger, and the white parts of the sliced green onions until aromatic.

• 5

  Stir in the diced carrots and frozen peas, cooking for 3-4 minutes until the carrots are tender-crisp.

• 6

  Push the vegetables to the outer edges of the skillet and pour the whisked egg into the center, scrambling until just set.

• 7

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

• 8

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

• 9

  Garnish with the remaining green onion tops and serve immediately.