NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1 large egg

0.25 cup frozen peas

0.25 cup diced carrots

0.25 cup diced white onion

1 clove garlic

1 tsp fresh ginger

1 tbsp coconut aminos

1 tsp toasted sesame oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp sliced green onions

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and cut into small, bite-sized cubes. Season 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 skillet and sear until golden brown and cooked through, approximately 5-6 minutes. Remove chicken from the pan and set aside.

• 4

  In the same skillet, add the remaining sesame oil along with the diced onion and carrots. Sauté for 3-4 minutes until the vegetables begin to soften.

• 5

  Stir in the frozen peas, minced garlic, and grated ginger. Cook for an additional 60 seconds until highly fragrant.

• 6

  Push the vegetables to one side of the pan. Crack the egg into the empty space and scramble quickly until just set, then incorporate into the vegetable mixture.

• 7

  Add the chilled cooked brown rice and the cooked chicken back into the skillet. Pour the coconut aminos over the top.

• 8

  Toss everything together over high heat for 2-3 minutes, allowing the rice to slightly crisp and absorb the flavors.

• 9

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