NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.5 cup Cooked jasmine rice

1 large Egg

0.5 cup Carrots

0.5 cup Frozen peas

0.25 cup Green onions

1 tsp Toasted sesame oil

1 tbsp Tamari

1 clove Garlic

0.5 tsp Fresh ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Heat a large skillet or wok over medium-high heat and add half of the toasted sesame oil.

• 2

  Season the diced chicken breast with sea salt and black pepper, then add it to the skillet.

• 3

  Cook the chicken for 5-6 minutes until golden brown and cooked through, then remove from the pan and set aside.

• 4

  Add the remaining sesame oil to the skillet along with the diced carrots and frozen peas, sautéing for 3 minutes until the carrots are tender-crisp.

• 5

  Stir in the minced garlic and grated fresh ginger, cooking for 30 seconds until the mixture becomes fragrant.

• 6

  Push the vegetables to the outer edges of the skillet and pour the whisked egg into the center.

• 7

  Gently scramble the egg until it is just set, then break it into small pieces with your spatula.

• 8

  Add the chilled jasmine rice and the cooked chicken back into the skillet.

• 9

  Pour the tamari over the rice and toss all ingredients together over high heat for 2-3 minutes until the rice is heated through and slightly crispy.

• 10

  Garnish with sliced green onions and serve immediately.