NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup cooked brown rice

1 large egg

1 cup mixed peas and carrots

1 tsp toasted sesame oil

1 tbsp tamari

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Dice the chicken breast into small, uniform bite-sized pieces.

• 2

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

• 3

  Season the chicken with sea salt and black pepper, then add to the skillet and sauté until golden brown and cooked through.

• 4

  Add the minced garlic, grated fresh ginger, and frozen peas and carrots to the skillet, cooking for 3-4 minutes until the vegetables are tender.

• 5

  Push the chicken and vegetable mixture to the edges of the pan to create an opening in the center.

• 6

  Crack the egg into the center and whisk quickly until scrambled and fully cooked.

• 7

  Add the cooked brown rice, the remaining sesame oil, and the tamari to the pan.

• 8

  Toss all ingredients together over high heat for 2 minutes until the rice is heated through and slightly crispy.