NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1 large egg

1 tsp avocado oil

1 tsp toasted sesame oil

0.25 cup frozen peas and carrots

1 tsp fresh ginger

1 clove garlic

1 tbsp tamari

2 tbsp scallions

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 2

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

• 3

  Add the chicken to the pan and sauté until golden brown and cooked through, then remove and set aside.

• 4

  Lower the heat to medium and add the toasted sesame oil to the same pan.

• 5

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

• 6

  Add the chilled brown rice to the skillet, pressing it down with a spatula to ensure it makes contact with the heat for a crispy texture.

• 7

  Push the rice and vegetables to one side of the pan and crack the egg into the empty space, scrambling until just set.

• 8

  Return the chicken to the pan, drizzle with tamari, and add the sliced scallions.

• 9

  Toss everything together for 1 minute to combine all flavors before serving hot.