NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 large Egg

0.5 cup Cooked brown rice

0.25 cup Frozen peas

0.25 cup Carrots

1 clove Garlic

0.5 tsp Fresh ginger

1 tbsp Tamari

0.5 tsp Toasted sesame oil

1 stalk Green onion

0.13 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Transfer the cooked chicken to a plate and return the skillet to the heat.

• 4

  Add the diced carrots and frozen peas to the pan, sautéing for 3-4 minutes until the carrots are tender-crisp.

• 5

  Stir in the minced garlic and grated ginger, cooking for about 30 seconds until the aromatics are fragrant.

• 6

  Push the vegetable mixture to the outer edges of the pan and pour the whisked egg into the center.

• 7

  Gently scramble the egg until it is fully set, then break it into small pieces with your spatula.

• 8

  Add the cooked brown rice and the prepared chicken back into the skillet.

• 9

  Drizzle the tamari over the mixture and toss everything together for 2 minutes until the rice is slightly toasted and everything is hot.

• 10

  Remove from heat and garnish with the thinly sliced green onion before serving.