NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup cooked brown rice

0.5 cup cauliflower rice

1 large egg

1 tsp avocado oil

1 tsp toasted sesame oil

0.25 cup frozen peas

0.25 cup diced carrots

2 tbsp coconut aminos

1 tsp grated ginger

1 clove minced garlic

1 tsp sesame seeds

1 stalk green onion

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Dice the chicken breast into small, uniform bite-sized pieces and season evenly with 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 cook undisturbed for 3 minutes to develop a golden crust, then toss and cook for another 3 minutes until fully cooked through.

• 4

  Push the chicken to the outer edges of the pan and add the toasted sesame oil to the center.

• 5

  Stir in the diced carrots, frozen peas, grated ginger, and minced garlic, sautéing for 2 minutes until fragrant and tender-crisp.

• 6

  Add the cooked brown rice and cauliflower rice to the pan, pressing them down firmly with a spatula to allow the grains to crisp up for 2-3 minutes.

• 7

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

• 8

  Drizzle the coconut aminos over the entire dish and toss well to coat every ingredient in the savory sauce.

• 9

  Garnish the fried rice with thinly sliced green onions and sesame seeds before serving immediately.