NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.25 cup jasmine rice

1 large egg

0.5 cup carrots

0.5 cup frozen peas

0.25 cup green onions

1 clove garlic

0.5 tsp fresh ginger

0.25 tsp toasted sesame oil

1 tbsp coconut aminos

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Heat a large non-stick skillet or wok over medium-high heat with a small splash of water.

• 2

  Add the diced chicken breast to the skillet, seasoning with sea salt and black pepper, and sauté until golden and cooked through.

• 3

  Remove the cooked chicken from the pan and set it aside on a plate.

• 4

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

• 5

  Stir in the minced garlic, grated ginger, and frozen peas, cooking for 1 minute until the aromatics are fragrant.

• 6

  Push the vegetable mixture to the outer edges of the pan and crack the egg into the center, scrambling it quickly until fully set.

• 7

  Add the chilled jasmine rice, the cooked chicken, and the toasted sesame oil into the skillet.

• 8

  Pour the coconut aminos over the rice and toss everything together for 2-3 minutes, allowing the rice to get slightly crispy and the flavors to meld.

• 9

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