NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast, diced

0.5 cup Brown rice, cooked and chilled

1 large Egg

0.25 cup Carrots, diced

0.25 cup Peas, frozen

2 stalks Green onions, sliced

1 tsp Avocado oil

1 tbsp Tamari

0.5 tsp Toasted sesame oil

1 tsp Ginger, minced

1 clove Garlic, minced

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Transfer the cooked chicken to a clean plate and set aside.

• 4

  In the same skillet, add the diced carrots and sauté for 3 minutes until they begin to soften.

• 5

  Stir in the minced garlic, minced ginger, and frozen peas, cooking for 1 minute 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, scrambling until just set.

• 7

  Add the chilled brown rice and the reserved chicken back into the skillet, breaking up any clumps of rice with a spatula.

• 8

  Drizzle the tamari and toasted sesame oil over the mixture and toss continuously for 2-3 minutes until everything is well combined and heated through.

• 9

  Remove from heat and stir in the sliced green onions before serving immediately.