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• 25 oz boneless skinless chicken breast
• 1 tablespoon garlic powder
• 2 tablespoons soy sauce (for marinade)
• 1 tablespoon avocado oil (or olive oil)
• 1 tablespoon sriracha
• 300 grams mixed frozen veggies
• 200 grams egg whites
• 3 whole eggs
• 700 grams day-old cooked rice
• 3 tablespoons soy sauce (for stir-fry)
• 3 tablespoons toasted sesame oil

Instructions

1. 1

   Slice chicken breast thin and dice into cubes.

2. 2

   In a bowl, toss the chicken with garlic powder, 2 tablespoons of soy sauce, avocado oil, and sriracha to marinate.

3. 3

   In a separate bowl, mix together the egg whites and whole eggs.

4. 4

   Cook the marinated chicken in the pan over high heat for 2 to 3 minutes on each side; remove and set aside.

5. 5

   In the same pan, cook the mixed frozen vegetables until tender.

6. 6

   Push the vegetables to the side of the pan and pour in the egg mixture, scrambling until cooked through.

7. 7

   Add the cooked rice to the pan and mix thoroughly with the eggs and vegetables.

8. 8

   Stir in the additional 3 tablespoons of soy sauce and the sesame oil.

9. 9

   Return the cooked chicken to the pan and stir to combine all ingredients.