NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.5 cup Cooked brown rice

1 large Egg

1 tsp Toasted sesame oil

1 tbsp Tamari

0.25 cup Frozen peas and carrots

1 stalk Green onion

1 clove Garlic

0.5 tsp Fresh ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

PREPARATION

• 1

  Dice the chicken breast into small, even cubes and season 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 sear for 5-6 minutes, stirring occasionally, until golden brown and cooked through.

• 4

  Remove the chicken from the pan and set aside on a plate.

• 5

  In the same pan, add the toasted sesame oil along with the minced garlic, grated ginger, and frozen peas and carrots.

• 6

  Sauté the vegetables for 2-3 minutes until the aromatics are fragrant and the peas are tender.

• 7

  Push the vegetable mixture to one side of the pan and crack the egg into the empty space, scrambling until fully set.

• 8

  Add the chilled brown rice and the cooked chicken back into the pan, breaking up any rice clumps with a spatula.

• 9

  Drizzle the tamari over the rice and stir-fry everything together for 3-4 minutes until the rice is heated through and slightly crispy.

• 10

  Garnish with thinly sliced green onions and serve immediately.