NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 cup cooked brown rice

1 large egg

0.25 cup carrots

0.25 cup frozen peas

2 stalks green onions

1 clove garlic

0.5 tsp fresh ginger

1 tsp avocado oil

0.5 tsp toasted sesame oil

1.5 tbsp tamari

1 tsp rice vinegar

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Heat the avocado oil in a large skillet or wok over medium-high heat until shimmering.

• 3

  Add the chicken to the pan and sear until golden brown and cooked through, then push the chicken to the outer edges of the pan.

• 4

  Crack the egg into the center of the pan and scramble quickly until just set before incorporating it with the chicken.

• 5

  Add the diced carrots, frozen peas, minced garlic, and grated ginger to the pan and sauté for 2 minutes until the vegetables are tender-crisp.

• 6

  Add the chilled brown rice, tamari, rice vinegar, and toasted sesame oil to the skillet.

• 7

  Stir-fry everything together for 2-3 minutes, breaking up any rice clumps, until the rice is heated through and well-coated in the sauce.

• 8

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