NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 clove garlic

0.5 tsp fresh ginger

0.25 cup frozen peas and carrots

0.5 cup cooked brown rice

1 large egg

1 tbsp coconut aminos

1 tsp toasted sesame oil

1 stalk green onion

PREPARATION

• 1

  Dice the chicken breast into small, even pieces and season them thoroughly with the sea salt and black pepper.

• 2

  Heat the avocado oil in a large skillet or wok over medium-high heat until it begins to shimmer.

• 3

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

• 4

  In the same skillet, add the minced garlic, grated ginger, and frozen peas and carrots, sautéing for two minutes until aromatic.

• 5

  Stir in the chilled brown rice, pressing it down with a spatula to ensure it makes contact with the heat for a slight crisp.

• 6

  Create a well in the center of the rice, crack the egg into it, and scramble quickly until just set before folding it into the rice mixture.

• 7

  Return the chicken to the pan, drizzle with coconut aminos and toasted sesame oil, and toss everything together with sliced green onions.