NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 large egg

0.5 cup cooked brown rice

0.5 cup diced carrots

0.5 cup frozen peas

2 stalks green onions

1 tsp toasted sesame oil

1 tbsp coconut aminos

1 clove garlic

0.5 tsp grated ginger

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Heat a large non-stick skillet or wok over medium-high heat and add the toasted sesame oil.

• 3

  Add the chicken to the pan and cook until golden brown and cooked through, then remove and set aside.

• 4

  In the same pan, sauté the diced carrots and frozen peas until the carrots are slightly tender.

• 5

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

• 6

  Push the vegetables to the side, crack the egg into the center, and scramble until just set.

• 7

  Add the chilled cooked rice and cooked chicken back into the pan, tossing everything together.

• 8

  Pour in the coconut aminos and cook for another 2-3 minutes, pressing the rice down to create crispy edges.

• 9

  Garnish with sliced green onions and serve immediately.