NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.5 cup Cooked brown rice

1 large Egg

0.5 cup Carrots

0.5 cup Frozen peas

1 tsp Sesame oil

1 tbsp Low-sodium tamari

1 tsp Fresh ginger

1 clove Garlic

2 stalks Green onions

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Cut the chicken breast into small, bite-sized cubes and season evenly with the sea salt and black pepper.

• 2

  Heat the 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 pan in a single layer and sear without moving for 3 minutes to develop a golden crust, then toss and cook for 2 more minutes.

• 4

  Add the diced carrots, grated ginger, and minced garlic to the pan, sautéing for 2-3 minutes until the vegetables soften and become fragrant.

• 5

  Push the chicken and vegetable mixture to the outer edges of the pan and crack the egg into the center, scrambling it quickly until just set.

• 6

  Incorporate the chilled brown rice and frozen peas into the pan, stirring everything together to combine.

• 7

  Drizzle the tamari over the rice and press the mixture down firmly with a spatula, letting it sear undisturbed for 2 minutes to create crispy bits.

• 8

  Toss the fried rice one final time, garnish with thinly sliced green onions, and serve hot.