NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.5 cup Cooked jasmine rice

1 large Egg

0.5 cup Carrots

0.5 cup Frozen peas

2 stalk Green onions

1 tsp Sesame oil

1 tbsp Tamari

1 clove Garlic

1 tsp Fresh ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Add the diced chicken breast seasoned with sea salt and black pepper, cooking until golden and cooked through.

• 3

  Push the chicken to the outer edges of the skillet and add the diced carrots, minced garlic, and grated ginger to the center.

• 4

  Sauté the vegetables for 3 minutes until the carrots are slightly tender, then stir in the frozen peas and chilled jasmine rice.

• 5

  Break up any rice clumps and toss everything together, allowing the rice to toast slightly for 2 minutes.

• 6

  Create a small well in the center of the mixture, pour in the whisked egg, and scramble until just set.

• 7

  Fold the eggs into the rice mixture, drizzle with tamari, and garnish with sliced green onions before serving hot.