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• 25 oz chicken breast
• 1 tablespoon garlic powder
• 5 tablespoons soy sauce
• 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 sesame oil

Instructions

1. 1

   Slice the chicken breast thin and dice into cubes.

2. 2

   Toss chicken in a bowl with garlic powder, 2 tablespoons of soy sauce, avocado oil, and sriracha to marinate.

3. 3

   Whisk the egg whites and whole eggs together in a separate bowl.

4. 4

   Cook the chicken in a hot pan in two batches for 2 to 3 minutes on each side; remove from the pan.

5. 5

   In the same pan, cook the mixed frozen vegetables.

6. 6

   Push the cooked vegetables to the side of the pan and scramble the egg mixture.

7. 7

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

8. 8

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

9. 9

   Add the cooked chicken back into the pan, combine everything, and serve.