NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp arrowroot powder

1 tsp toasted sesame oil

0.5 cup cooked brown rice

1 large egg

0.25 cup frozen peas

0.25 cup diced carrots

1 tbsp tamari

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

1 stalk green onion

PREPARATION

• 1

  Pat the diced chicken breast dry and toss in a bowl with arrowroot powder, sea salt, and black pepper until evenly coated.

• 2

  Heat the toasted sesame oil in a large non-stick skillet or wok over medium-high heat until shimmering.

• 3

  Add the chicken to the skillet in a single layer and sear without moving for 3 minutes to develop a golden crust, then flip and cook for another 2-3 minutes until fully cooked.

• 4

  Push the chicken to the outer edges of the pan and add the diced carrots and frozen peas to the center, sautéing for 2 minutes.

• 5

  Stir in the minced garlic and fresh ginger, cooking for 30 seconds until the aromatics are fragrant.

• 6

  Add the chilled cooked brown rice to the pan, breaking up any clumps with a spatula, and toss with the chicken and vegetables.

• 7

  Create a small well in the center of the mixture and crack the egg into it, scrambling quickly until the egg is just set.

• 8

  Drizzle the tamari over the entire dish and stir-fry for an additional 2 minutes, allowing the rice to slightly crisp against the hot pan.

• 9

  Remove from heat and garnish with toasted sesame seeds and thinly sliced green onions before serving.