NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 large egg

0.5 cup cooked brown rice

0.5 cup diced carrots

0.5 cup frozen peas

0.5 tbsp toasted sesame oil

1 tbsp tamari

1 clove garlic

0.5 tsp fresh ginger

2 stalks green onions

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Add the diced chicken breast to the pan, seasoning with sea salt and black pepper, and sauté for 5-6 minutes until golden and cooked through.

• 3

  Push the chicken to the outer edges of the pan and add the diced carrots and frozen peas to the center, cooking for 3 minutes until tender.

• 4

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

• 5

  Incorporate the chilled cooked brown rice, using a spatula to break up any large clumps and mixing it thoroughly with the chicken and vegetables.

• 6

  Create a small well in the center of the rice mixture and pour in the whisked egg, stirring constantly for 1 minute until the egg is softly scrambled.

• 7

  Drizzle the tamari over the entire dish and toss everything together for another 2 minutes until the rice is heated through and slightly crispy.

• 8

  Remove from heat and garnish with sliced green onions before serving warm.