NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.33 cup Brown rice

1 large Egg

0.25 cup Peas

0.25 cup Carrots

1 tbsp Tamari

0.5 tsp Sesame oil

0.5 tsp Avocado oil

1 clove Garlic

0.5 tsp Ginger

1 stalk Green onion

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Add the chicken to the pan and cook, stirring occasionally, until golden brown and cooked through, about 5 to 6 minutes.

• 4

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

• 5

  Stir in the diced carrots, frozen peas, minced garlic, and grated ginger, sautéing for 2 minutes until the vegetables are tender-crisp.

• 6

  Add the cooked brown rice, tamari, and sesame oil to the skillet, tossing everything together over high heat until the rice is slightly crispy.

• 7

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