NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 cup cooked brown rice

1 whole egg

1 tsp toasted sesame oil

0.5 cup frozen peas and carrots

2 stalks green onions

1 tbsp tamari

1 clove garlic

0.5 tsp fresh ginger

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  Dice the chicken breast into small bite-sized pieces and 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 chicken to the pan in a single layer and sear until golden brown and cooked through, approximately 5 to 6 minutes.

• 4

  Push the chicken to one side of the skillet and crack the egg into the empty space, scrambling it quickly until just set.

• 5

  Stir in the minced garlic, grated fresh ginger, and frozen peas and carrots, sautéing for 2 minutes until fragrant.

• 6

  Add the cooked brown rice to the skillet, pressing it down firmly with a spatula to maximize contact with the heat for a crispy finish.

• 7

  Drizzle the tamari over the mixture and toss everything together, cooking for another 3 minutes until the rice is toasted and hot.

• 8

  Remove the skillet from the heat and garnish with thinly sliced green onions and sesame seeds before serving hot.