NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

1 large egg

1 tsp avocado oil

2 medium shallots

2 cloves garlic

0.5 cup green beans

1 tbsp tamari

1 tsp coconut sugar

0.25 tsp sea salt

0.25 tsp black pepper

1 medium red chili

0.25 cup cucumber

0.25 cup tomato

PREPARATION

• 1

  Heat avocado oil in a large wok or skillet over medium-high heat.

• 2

  Add the diced chicken breast and cook until browned and cooked through, approximately 5-6 minutes.

• 3

  Stir in the minced shallots, garlic, and sliced red chili, sautéing until the aromatics are fragrant and softened.

• 4

  Add the chopped green beans and cook for 2 minutes until tender-crisp.

• 5

  Incorporate the chilled jasmine rice, using a spatula to break up any clumps and ensuring it is well-distributed.

• 6

  Drizzle in the tamari and coconut sugar, stirring constantly to coat the rice evenly in the savory-sweet glaze.

• 7

  Season with sea salt and black pepper, then push the rice mixture to one side of the pan.

• 8

  Crack the egg into the empty side of the pan and fry until the white is set but the yolk remains runny.

• 9

  Transfer the fried rice to a plate, top with the fried egg, and garnish with fresh cucumber and tomato slices.