NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup cooked jasmine rice

1 large egg

1 cup frozen peas and carrots

1.5 tsp toasted sesame oil

1 tbsp tamari

1 stalk green onion

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the chicken breast dry and cut into small, bite-sized cubes, then season with sea salt and black pepper.

• 2

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

• 3

  Add the chicken to the skillet and sauté for 5-6 minutes until golden brown and cooked through, then remove the chicken and set aside.

• 4

  In the same skillet, crack the egg and scramble quickly until just set, then push to the side.

• 5

  Add the frozen peas and carrots to the skillet, sautéing for 2-3 minutes until tender and bright.

• 6

  Fold in the cooked jasmine rice and the cooked chicken, breaking up any clumps of rice with a spatula.

• 7

  Drizzle the tamari over the mixture and toss continuously for 2 minutes until the rice is slightly toasted and everything is well combined.

• 8

  Garnish with thinly sliced green onions and serve immediately.