NUTRITION

SERVINGS

INGREDIENTS

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

1 tbsp Coconut aminos

1 clove Garlic

0.5 tsp Fresh ginger

2 whole Green onions

0.25 tsp Sea salt

0.25 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 toasted sesame oil in a large non-stick skillet or wok over medium-high heat.

• 3

  Add the chicken to the skillet and sauté until golden brown and cooked through, approximately 5 to 7 minutes.

• 4

  Push the cooked chicken to one side of the skillet and crack the egg into the cleared space, scrambling it quickly until fully set.

• 5

  Stir in the minced garlic, grated ginger, and the frozen peas and carrots, cooking for another 2 minutes until the vegetables are tender.

• 6

  Add the pre-cooked jasmine rice and coconut aminos to the pan, breaking up any clumps of rice with a spatula.

• 7

  Toss all ingredients together and cook for 3 to 4 minutes, allowing the rice to get slightly crispy and absorb the flavors.

• 8

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