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

0.5 cup frozen peas and carrots

0.25 cup white onion

1 clove garlic

0.5 tsp fresh ginger

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Add the remaining sesame oil to the same skillet along with the diced white onion and frozen peas and carrots.

• 5

  Sauté the vegetables for 3-4 minutes until the onions are translucent and the vegetables are tender.

• 6

  Stir in the minced garlic and grated fresh ginger, cooking for 30 seconds until the mixture is fragrant.

• 7

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

• 8

  Incorporate the cooked brown rice and the prepared chicken back into the skillet, drizzling the tamari over the top.

• 9

  Toss everything together, then press the rice firmly into the bottom of the pan and cook undisturbed for 2 minutes to create a crispy texture.

• 10

  Garnish the dish with sesame seeds and serve immediately while hot.