NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1 large egg

1 tsp toasted sesame oil

1 tbsp coconut aminos

0.25 cup frozen peas

0.25 cup diced carrots

1 clove garlic

0.5 tsp fresh ginger

1 stalk green onion

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Season the diced chicken breast evenly with the sea salt and black pepper.

• 2

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

• 3

  Add the chicken to the skillet and cook for 5 to 6 minutes, stirring occasionally, until the pieces are golden brown and cooked through.

• 4

  Push the chicken to one side of the pan and add the diced carrots and frozen peas, sautéing for 3 minutes until the vegetables are tender.

• 5

  Stir in the minced garlic and grated fresh ginger, cooking for just 30 seconds until the aromatics are fragrant.

• 6

  Incorporate the cooked brown rice into the skillet, breaking up any clumps with a spatula, and toss thoroughly with the chicken and vegetables.

• 7

  Create a small well in the center of the mixture, crack the egg into it, and scramble quickly until just set before folding it into the rice.

• 8

  Drizzle the coconut aminos over the entire mixture and stir-fry for another 2 minutes to allow the rice to develop a slightly crispy texture.

• 9

  Remove from heat, garnish with thinly sliced green onions, and serve immediately.