NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 large egg

0.5 cup brown rice

0.5 cup peas and carrots

1 tsp toasted sesame oil

1 tsp extra virgin olive oil

1 tbsp tamari

1 clove garlic

1 tsp fresh ginger

1 stalk green onion

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Heat the extra virgin olive oil in a large skillet or wok over medium-high heat.

• 3

  Add the chicken to the pan, season with sea salt and black pepper, and sauté until golden brown and cooked through.

• 4

  Remove the chicken from the skillet and set it aside on a clean plate.

• 5

  In the same skillet, add the toasted sesame oil followed by the minced garlic and fresh ginger, sautéing for 30 seconds until fragrant.

• 6

  Toss in the frozen peas and carrots, cooking for 2-3 minutes until they are tender and bright.

• 7

  Push the vegetables to one side of the pan and crack the egg into the open space, scrambling it quickly until fully set.

• 8

  Add the chilled cooked brown rice and the cooked chicken back into the skillet.

• 9

  Pour the tamari over the mixture and stir-fry for 3-4 minutes, pressing the rice down occasionally to allow it to get slightly crispy.

• 10

  Remove from heat and garnish with thinly sliced green onions before serving.