NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup cooked brown rice

1 large egg

0.5 cup frozen peas and carrots

1 tsp toasted sesame oil

1 tsp avocado oil

1 tbsp tamari

1 tsp fresh ginger

1 clove garlic

1 stalk green onion

0.5 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the chicken breast dry and dice into small, uniform cubes.

• 2

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

• 3

  Season the chicken with sea salt and black pepper, then add to the pan and sear until golden brown and cooked through, about 5-6 minutes.

• 4

  Push the chicken to one side of the pan, crack the egg into the empty space, and scramble quickly until set.

• 5

  Add the chilled brown rice, frozen peas and carrots, minced ginger, and minced garlic to the pan.

• 6

  Press the rice mixture down firmly with a spatula and let it cook undisturbed for 2-3 minutes to allow the bottom to become crispy.

• 7

  Drizzle the tamari and toasted sesame oil over the rice, then toss everything together for another minute to incorporate.

• 8

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