NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Boneless skinless chicken breast

0.5 cup Cooked jasmine rice

1 large Egg

0.25 cup Frozen peas

0.25 cup Diced carrots

1 tbsp Coconut aminos

0.5 tbsp Avocado oil

0.5 tsp Toasted sesame oil

1 clove Garlic

0.5 tsp Grated ginger

1 stalk Green onion

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Add the diced chicken breast, sea salt, and black pepper to the skillet, sautéing until the chicken is golden and cooked through, about 5-6 minutes.

• 3

  Push the chicken to the outer edges of the pan and add the diced carrots and frozen peas to the center, cooking for 3 minutes until tender-crisp.

• 4

  Stir in the minced garlic and grated ginger, sautéing for 30 seconds until highly fragrant.

• 5

  Add the chilled jasmine rice to the skillet, breaking up any clumps with a spatula, and drizzle with coconut aminos and toasted sesame oil.

• 6

  Push the rice and vegetable mixture to the sides of the pan, pour the whisked egg into the center, and scramble until just set.

• 7

  Toss all ingredients together until well combined and heated through, then garnish with freshly sliced green onions before serving.