NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 cup cooked brown rice

0.5 cup cauliflower rice

1 large egg

0.25 cup frozen peas and carrots

1 tsp toasted sesame oil

1 tbsp tamari

1 tsp fresh ginger

1 clove garlic

1 stalk green onion

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Season the diced chicken breast with sea salt and black pepper.

• 2

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

• 3

  Add the chicken to the pan and sauté until golden brown and cooked through, about 5-6 minutes.

• 4

  Push the chicken to the edges of the pan and add the minced garlic and grated ginger to the center, sautéing for 30 seconds until fragrant.

• 5

  Incorporate the cooked brown rice, cauliflower rice, and frozen peas and carrots into the pan, stir-frying everything together for 4 minutes until the vegetables are tender.

• 6

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

• 7

  Drizzle the tamari over the dish and toss well, then serve garnished with freshly sliced green onions.