NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 large egg

0.5 cup cooked brown rice

0.5 cup frozen peas and carrots

1 tsp avocado oil

1 tsp toasted sesame oil

1 tbsp low-sodium tamari

1 tsp fresh ginger

1 clove garlic

2 stalks green onions

1 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Heat the avocado oil in a large skillet or wok over medium-high heat until it begins to shimmer.

• 3

  Add the seasoned chicken to the pan and sauté until it is golden brown and cooked through, approximately 5 to 6 minutes.

• 4

  Stir in the minced garlic and grated fresh ginger, cooking for about 1 minute until the aromatics become fragrant.

• 5

  Add the frozen peas and carrots to the skillet, stirring frequently until they are tender and heated through.

• 6

  Incorporate the chilled brown rice into the pan, pressing it down firmly to allow the bottom to develop a slightly crispy texture.

• 7

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

• 8

  Drizzle the low-sodium tamari and toasted sesame oil over the entire mixture, then toss everything together to combine the flavors.

• 9

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