NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1 large egg

0.5 cup frozen peas and carrots

2 stalk green onions

0.5 tsp sesame oil

1 tsp avocado 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, bite-sized pieces and season with sea salt and black pepper.

• 2

  Heat the avocado oil in a large non-stick skillet or wok over medium-high heat.

• 3

  Add the chicken to the skillet and sauté until golden brown and cooked through, about 5-6 minutes, then remove and set aside.

• 4

  In the same skillet, add the minced garlic and ginger, sautéing for 30 seconds until fragrant.

• 5

  Add the frozen peas and carrots, cooking for 2 minutes until softened.

• 6

  Push the vegetables to the side, crack the egg into the center, and scramble until just set.

• 7

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

• 8

  Pour the tamari and sesame oil over the mixture and stir-fry for 3-4 minutes, pressing the rice down occasionally to achieve a slight crisp.

• 9

  Garnish with thinly sliced green onions and serve immediately.