NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 large egg

0.5 cup cooked brown rice

0.25 cup carrots

0.25 cup frozen peas

2 whole scallions

1 clove garlic

0.5 tsp fresh ginger

1 tsp toasted sesame oil

1 tbsp tamari

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Finely dice the carrots, mince the garlic, grate the fresh ginger, and thinly slice the scallions, separating the white and green parts.

• 3

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

• 4

  Add the chicken to the pan and sauté until golden brown and cooked through, approximately 5-6 minutes.

• 5

  Stir in the carrots, garlic, ginger, and the white parts of the scallions, cooking for another 2 minutes until the vegetables begin to soften.

• 6

  Push the chicken and vegetable mixture to one side of the pan and crack the egg into the empty space, scrambling it until just set.

• 7

  Add the cooked brown rice and frozen peas to the pan, stirring everything together to combine.

• 8

  Drizzle the tamari over the rice mixture and toss well, cooking for an additional 2-3 minutes until the rice is heated through and slightly crispy.

• 9

  Remove from heat and garnish with the green parts of the scallions before serving.