NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1 large egg

1 tsp toasted sesame oil

0.5 cup frozen peas and carrots

1 tbsp tamari

1 clove garlic

0.5 tsp fresh ginger

2 whole green onions

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Whisk the egg in a small bowl and pour it into the hot skillet, scrambling quickly until just set, then remove and set aside.

• 4

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

• 5

  Stir in the minced garlic, grated ginger, and frozen peas and carrots, cooking for 2 minutes until the vegetables are tender and fragrant.

• 6

  Add the cooked brown rice and tamari to the pan, stir-frying for 3-4 minutes until the rice is heated through and slightly crisp.

• 7

  Fold the scrambled egg and sliced green onions back into the rice mixture and toss well before serving hot.