NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1 large egg

1 tsp sesame oil

1 tsp avocado oil

1 tsp fresh ginger

1 clove garlic

0.25 cup frozen peas

0.25 cup diced carrots

1 tbsp coconut aminos

1 stalk green onion

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Add the chicken to the pan and sauté for 5-6 minutes until golden brown and cooked through, then remove the chicken and set aside.

• 4

  In the same pan, add the sesame oil, minced garlic, grated fresh ginger, and diced carrots, sautéing for 2 minutes until fragrant.

• 5

  Add the chilled brown rice and frozen peas to the skillet, spreading the rice out and pressing down firmly with a spatula to allow it to crisp for 3 minutes.

• 6

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

• 7

  Return the cooked chicken to the pan, drizzle with coconut aminos, and toss everything together for 1 minute.

• 8

  Garnish with thinly sliced green onions and serve immediately while hot.