NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1 large egg

0.5 cup frozen peas and carrots

0.25 cup white onion

1 tsp toasted sesame oil

2 tbsp coconut aminos

0.5 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

1 tbsp green onions

PREPARATION

• 1

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

• 2

  Heat a large non-stick skillet or wok over medium-high heat and add half of the toasted sesame oil.

• 3

  Sear the chicken until golden brown and cooked through, then remove from the pan and set aside.

• 4

  In the same pan, add the remaining sesame oil along with the diced onion, minced ginger, and minced garlic, sautéing until fragrant.

• 5

  Stir in the frozen peas and carrots along with the cooked brown rice, pressing the rice down firmly to let it crisp slightly for 2-3 minutes.

• 6

  Push the rice mixture to the side of the pan, crack the egg into the empty space, and scramble until fully set.

• 7

  Return the cooked chicken to the pan and pour in the coconut aminos, tossing everything together until well combined and heated through.

• 8

  Garnish the dish with sesame seeds and thinly sliced green onions before serving immediately.