NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup cooked jasmine rice

0.5 large egg

0.5 cup carrots

0.5 cup frozen peas

2 cloves garlic

1 tsp fresh ginger

2 stalks green onions

0.5 tsp avocado oil

0.5 tsp toasted sesame oil

1.5 tbsp coconut aminos

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Cut the chicken breast into small, 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 skillet and cook until golden brown and cooked through, then remove and set aside.

• 4

  In the same skillet, add the diced carrots and cook for 3-4 minutes until they begin to soften.

• 5

  Stir in the minced garlic, grated ginger, and the white parts of the green onions, sautéing until aromatic.

• 6

  Add the frozen peas and the chilled jasmine rice, breaking up any clumps with a spatula.

• 7

  Push the rice and vegetables to one side of the pan and crack the egg into the empty space, scrambling it until set.

• 8

  Toss everything together, then drizzle with coconut aminos and toasted sesame oil, stirring to coat evenly.

• 9

  Garnish with the sliced green onion tops before serving.