NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

1 large egg

0.25 cup frozen peas

1 tsp avocado oil

0.5 tsp toasted sesame oil

1 tbsp tamari

1 clove garlic

0.5 tsp fresh ginger

1 stalk green onion

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Dice the chicken breast into small, uniform bite-sized pieces and whisk the egg in a small bowl until smooth.

• 2

  Heat the avocado oil in a large wok or non-stick skillet over medium-high heat until it begins to shimmer.

• 3

  Add the diced chicken to the pan and sear for 4-5 minutes until golden brown and fully cooked, then transfer to a plate.

• 4

  In the same pan, sauté the minced garlic and grated ginger for 30 seconds until the aroma becomes fragrant and bold.

• 5

  Push the aromatics to the side of the pan, pour in the whisked egg, and scramble quickly until soft ribbons form.

• 6

  Add the chilled jasmine rice to the wok, pressing down with a spatula to break up any clumps and allowing it to toast for 2 minutes.

• 7

  Stir in the frozen peas and return the cooked chicken to the pan, tossing everything together to incorporate.

• 8

  Drizzle the tamari and toasted sesame oil over the rice mixture, stir-frying for another minute until every grain is evenly coated.

• 9

  Season with sea salt and black pepper, then garnish with thinly sliced green onions before serving immediately.