NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup cooked brown rice

1 large egg

0.5 tsp toasted sesame oil

0.5 tsp avocado oil

0.5 cup frozen peas and carrots

1 tbsp tamari

1 tsp fresh ginger

1 clove garlic

1 stalk green onion

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Season the diced chicken breast with sea salt and black pepper, then add to the skillet and sauté until golden brown and cooked through.

• 3

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

• 4

  Add the minced ginger, garlic, and frozen peas and carrots to the pan, stirring for 1-2 minutes until the vegetables are tender and fragrant.

• 5

  Incorporate the chilled brown rice, pressing it firmly into the pan with a spatula and letting it sit for 2 minutes to develop a crispy texture.

• 6

  Drizzle the tamari and toasted sesame oil over the mixture, tossing everything together to ensure the rice is evenly coated.

• 7

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