NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

1 large egg

0.5 cup frozen peas and carrots

0.25 cup white onion

1 tsp toasted sesame oil

1 tbsp tamari

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp green onions

PREPARATION

• 1

  Heat a large cast-iron skillet over medium-high heat with half of the toasted sesame oil.

• 2

  Season the cubed chicken breast with sea salt and black pepper, then sear in the skillet until golden and cooked through.

• 3

  Remove the chicken from the pan and set aside, then add the remaining sesame oil to the skillet.

• 4

  Add the diced white onion, grated fresh ginger, and minced garlic, sautéing for 2 minutes until aromatic.

• 5

  Stir in the frozen peas and carrots and cook until they are tender-crisp.

• 6

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

• 7

  Add the chilled jasmine rice and the cooked chicken back into the skillet, drizzling everything with tamari.

• 8

  Toss all ingredients together over high heat for 2-3 minutes until the rice is slightly toasted and everything is well combined.

• 9

  Garnish with sliced green onions and serve immediately.