NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 large egg

0.5 cup cooked brown rice

0.5 cup frozen peas and carrots

1 tsp toasted sesame oil

1 tbsp coconut aminos

1 clove garlic

0.5 tsp fresh ginger

2 stalks green onions

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Add the chicken to the skillet and cook for 5-6 minutes until golden brown and cooked through, then remove and set aside.

• 4

  Add the remaining sesame oil to the same pan along with the minced garlic, grated ginger, and frozen peas and carrots.

• 5

  Sauté the vegetables for 3 minutes until tender and fragrant.

• 6

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

• 7

  Add the cooked brown rice, the cooked chicken, and the coconut aminos into the pan with the vegetables and egg.

• 8

  Toss all ingredients together for 2-3 minutes over high heat until the rice is slightly crispy and everything is well combined.

• 9

  Remove from heat, garnish with thinly sliced green onions, and serve immediately.