NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup brown rice

0.5 large egg

0.25 cup frozen peas

0.25 cup diced carrots

0.5 tsp toasted sesame oil

0.5 tsp avocado oil

1 tbsp tamari

1 clove garlic

0.5 tsp fresh ginger

1 stalk green onion

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  Pat the diced chicken breast dry and season with sea salt and black pepper.

• 2

  Heat a large skillet or wok over medium-high heat and add the avocado oil.

• 3

  Add the chicken to the hot pan and sear for 5-6 minutes until golden brown and cooked through, then remove and set aside.

• 4

  Lower the heat to medium and add the toasted sesame oil, minced garlic, and grated ginger, sautéing for 30 seconds until fragrant.

• 5

  Add the diced carrots and frozen peas to the pan, stir-frying for 3 minutes until the vegetables are tender-crisp.

• 6

  Push the vegetables to the side of the pan and pour in the whisked egg, scrambling it quickly until just set.

• 7

  Incorporate the chilled brown rice and cooked chicken back into the pan, breaking up any rice clumps with a spatula.

• 8

  Drizzle the tamari over the mixture and increase the heat to high, pressing the rice down and letting it sit for 1 minute to develop a crispy texture.

• 9

  Toss everything together one last time and serve immediately, garnished with sliced green onions and sesame seeds.