1 c Raw Jasmine Rice 2 tbs Extra Virgin Olive Oil 23 g Fresh Garlic Cloves 2 Green Onion Stalks 1 Medium Red Bell Pepper 1 cup Frozen Peas & Carrots 2 tbs Low Sodium Soy Sauce 4 Large Grade A Eggs 12 oz Cooked Chicken Breast
1). Put the rice cooking according to the directions on the package. 2). Wash and dice up the veggies. 3). Add olive oil into a large skillet and heat for 1-minute over medium-high heat. 4). Add in the veggies and cook, stirring occasionally, for about 5-minutes minutes, until veggies begin to soften. 5). Mix in cooked chicken and stir continuously for 1-minute. 6). Add in rice and soy sauce and stir continuously for 1-minute. 7). Crack 4 eggs into a glass and whip them up, then pour over ingredients in the pan and stir continuously until eggs are cooked up and no longer slimy. 8). Serve up 1/4 of the pan, and enjoy slowly and mindfully until 80% full!