NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1 large egg

1 tsp toasted sesame oil

0.25 cup frozen peas

0.25 cup shredded carrots

1 clove garlic

1 tsp fresh ginger

1 tbsp coconut aminos

1 stalk green onion

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the chicken breast dry and dice into 1/2-inch bite-sized pieces, then season evenly with sea salt and black pepper.

• 2

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

• 3

  Add the diced chicken to the skillet in a single layer and sear for 4-5 minutes until golden brown and cooked through.

• 4

  Stir in the minced garlic and grated fresh ginger, sautéing for 30 seconds until the fragrance is released.

• 5

  Add the cooked brown rice, frozen peas, and shredded carrots to the pan, breaking up any rice clumps with a spatula.

• 6

  Push the rice and chicken mixture to one side of the pan and crack the egg into the cleared space.

• 7

  Scramble the egg until just set, then fold it into the rest of the mixture along with the coconut aminos.

• 8

  Toss everything together for another 2 minutes until the rice is slightly crispy and garnish with sliced green onions before serving.