NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1 large egg

0.25 cup frozen peas

0.25 cup carrots

0.25 cup white onion

1 clove garlic

1 tsp fresh ginger

1 tsp toasted sesame oil

1 tbsp tamari

0.25 tsp sea salt

0.25 tsp black pepper

1 stalk green onion

PREPARATION

• 1

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

• 2

  Heat a large non-stick skillet or wok over medium-high heat and lightly coat with a tiny splash of water or oil spray.

• 3

  Crack the egg into the pan, scramble quickly until just set, then remove from the pan and set aside.

• 4

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

• 5

  Add the diced onion and carrots to the pan, cooking for 3-4 minutes until the carrots begin to soften.

• 6

  Stir in the minced garlic, grated ginger, and frozen peas, sautéing for another minute until fragrant.

• 7

  Add the cooked brown rice, cooked chicken, and scrambled egg back into the pan.

• 8

  Drizzle the toasted sesame oil and tamari over the mixture, tossing everything together for 2 minutes until the rice is heated through and slightly crispy.

• 9

  Garnish with sliced green onions before serving.