NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 large Egg

0.25 cup Cooked brown rice

1 cup Cauliflower rice

1 tsp Toasted sesame oil

1 tsp Avocado oil

0.5 cup Frozen peas and carrots

1 tbsp Tamari

1 tsp Fresh ginger

1 clove Garlic

2 tbsp Green onions

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Heat avocado oil in a large skillet or wok over medium-high heat.

• 2

  Season the cubed chicken with sea salt and black pepper, then sear in the hot pan until golden brown and cooked through.

• 3

  Push the chicken to one side of the pan, add the whisked egg to the empty space, and scramble until just set.

• 4

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

• 5

  Add the cooked brown rice and cauliflower rice to the skillet, pressing the mixture down with a spatula to let the bottom get slightly crispy.

• 6

  Drizzle the tamari and toasted sesame oil over the mixture, tossing everything together until the rice is well coated and heated through.

• 7

  Garnish with sliced green onions and serve immediately while hot.