NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 cup cooked brown rice

1 large egg

0.25 cup diced carrots

0.25 cup frozen peas

0.25 cup diced white onion

1 tsp toasted sesame oil

1 tbsp tamari

1 clove garlic

1 tsp fresh ginger

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp sliced green onions

PREPARATION

• 1

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

• 2

  Season the diced chicken breast with sea salt and black pepper, then sauté until golden and cooked through.

• 3

  Remove the chicken from the pan and set aside on a plate.

• 4

  Add the remaining sesame oil to the pan along with the diced onions, carrots, and frozen peas.

• 5

  Sauté the vegetables for 3-4 minutes until the carrots are tender-crisp.

• 6

  Stir in the minced garlic and grated fresh ginger, cooking for 30 seconds until highly fragrant.

• 7

  Push the vegetables to the outer edges of the pan and crack the egg into the center, scrambling 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 toss everything together for 2 minutes until the rice is heated through and slightly toasted.

• 10

  Garnish with sliced green onions and serve immediately.