NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1 tsp toasted sesame oil

1 tbsp coconut aminos

1 large egg

0.25 cup frozen peas

0.25 cup carrots

1 stalk scallion

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp fresh ginger

1 tsp sesame seeds

PREPARATION

• 1

  Dice the chicken breast into small, uniform cubes and finely chop the carrots and scallion.

• 2

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

• 3

  Season the chicken with sea salt, black pepper, and garlic powder, then add it to the pan and sear until golden brown and cooked through.

• 4

  Push the chicken to one side of the pan, crack the egg into the empty space, and scramble quickly until just set.

• 5

  Add the diced carrots, frozen peas, and minced fresh ginger to the pan, sautéing for 2-3 minutes until the vegetables are tender-crisp.

• 6

  Incorporate the chilled brown rice and coconut aminos, pressing the mixture down with a spatula to allow the rice to crisp up against the pan for 2 minutes.

• 7

  Toss all ingredients together thoroughly and garnish with sliced scallions and toasted sesame seeds before serving hot.