NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1 large egg

0.5 cup frozen peas and carrots

0 tsp toasted sesame oil

0 tsp avocado oil

1 tbsp tamari

1 tsp fresh ginger

1 clove garlic

2 tbsp green onions

0.5 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Heat the avocado oil in a large stainless steel 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 sear until golden brown and cooked through.

• 3

  Remove the chicken from the pan and set aside; immediately add the egg to the hot pan and scramble quickly until just set.

• 4

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

• 5

  Add the chilled cooked brown rice to the pan, breaking up any clumps and pressing it down firmly to allow the bottom to get crispy and toasted.

• 6

  Return the cooked chicken to the pan, then drizzle the tamari and toasted sesame oil over the mixture, tossing everything together to coat evenly.

• 7

  Remove from heat and garnish with sliced green onions and sesame seeds before serving immediately.