NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 cup brown rice, cooked and chilled

1 large egg

0.25 cup frozen peas

0.25 cup carrots, diced

1 tsp avocado oil

1 tsp toasted sesame oil

1 tbsp tamari

1 tsp fresh ginger, minced

1 clove garlic, minced

1 stalk green onion, sliced

0.5 tsp sesame seeds

PREPARATION

• 1

  Dice the chicken breast into small, uniform bite-sized pieces.

• 2

  Heat the avocado oil in a large skillet or wok over medium-high heat until shimmering.

• 3

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

• 4

  In the same pan, add the diced carrots and cook for 2-3 minutes until they begin to soften.

• 5

  Stir in the minced garlic and ginger, cooking for about 30 seconds until the mixture becomes highly aromatic.

• 6

  Add the chilled brown rice to the skillet, breaking up any clumps and pressing it flat to allow the bottom to crisp for 2-3 minutes.

• 7

  Push the rice and vegetables to the outer edges of the pan, crack the egg into the center, and scramble it until just set.

• 8

  Incorporate the egg into the rice mixture, then stir in the cooked chicken, frozen peas, tamari, and toasted sesame oil.

• 9

  Toss everything together for another minute until the peas are bright green and the dish is steaming hot.

• 10

  Garnish with sliced green onions and sesame seeds before serving immediately.