NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 cup cooked jasmine rice

1 large egg

0.5 cup frozen peas and carrots

2 tsp toasted sesame oil

1 tbsp tamari

2 stalk green onions

1 clove garlic

0.5 tsp fresh ginger

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Heat a large skillet or wok over medium-high heat and add one teaspoon of the toasted sesame oil.

• 3

  Add the chicken to the pan and sauté until golden brown and cooked through, then remove and set aside.

• 4

  In the same pan, add the remaining teaspoon of sesame oil along with the minced garlic and grated ginger.

• 5

  Add the frozen peas and carrots to the skillet, stir-frying for about 2 minutes until tender-crisp.

• 6

  Push the vegetables to the side of the pan, crack the egg into the center, and scramble until fully set.

• 7

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

• 8

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

• 9

  Garnish with thinly sliced green onions and serve immediately.