NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 cup cooked jasmine rice

1 large egg

1 tsp avocado oil

0.25 cup frozen peas

0.25 cup diced carrots

0.25 cup diced white onion

1 tbsp tamari

0.25 tsp toasted sesame oil

1 clove garlic

0.5 tsp fresh ginger

1 stalk green onion

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Dice the chicken breast into small, uniform bite-sized pieces and season with sea salt and black pepper.

• 2

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

• 3

  Add the chicken to the pan and sear for 5-6 minutes until golden brown and cooked through, then remove the chicken and set it aside.

• 4

  In the same pan, add the diced onions and carrots, sautéing for 3-4 minutes until the carrots begin to soften.

• 5

  Stir in the minced garlic, grated ginger, and frozen peas, cooking for 1 minute until highly fragrant.

• 6

  Push the vegetables to the outer edges of the pan and crack the egg into the center, scrambling it until just set.

• 7

  Add the chilled jasmine rice and the cooked chicken back into the pan, using a spatula to break up any rice clumps.

• 8

  Pour the tamari and toasted sesame oil over the mixture, tossing everything together for 2-3 minutes until the rice is heated through and slightly crispy.

• 9

  Remove from heat, garnish with sliced green onions, and serve immediately.