NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

0.25 cup cooked jasmine rice

1 large egg

0.25 cup frozen peas

0.25 cup diced carrots

0.5 tsp avocado oil

0.5 tsp toasted sesame oil

1 tbsp tamari

1 clove garlic

0.5 tsp grated ginger

2 stalks green onions

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Dice the chicken breast into small, bite-sized pieces and season evenly with sea salt and black pepper.

• 2

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

• 3

  Add the chicken to the pan and cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through, then remove and set aside.

• 4

  In the same pan, add the diced carrots and frozen peas, sautéing for 3-4 minutes until the carrots are tender-crisp.

• 5

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

• 6

  Push the vegetables to one side of the pan and crack the egg into the empty space, scrambling it quickly until fully set.

• 7

  Add the cooked jasmine rice and the cooked chicken back into the pan, then drizzle with the tamari and toasted sesame oil.

• 8

  Toss all ingredients together over high heat for 2 minutes, allowing the rice to get slightly crispy and well-coated.

• 9

  Remove from heat and garnish with thinly sliced green onions before serving hot.