NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 large egg

0.5 cup cooked brown rice

0.25 cup frozen peas

0.25 cup diced carrots

0.25 cup white onion

1 clove garlic

1 tsp fresh ginger

0.5 tsp toasted sesame oil

0.5 tsp avocado oil

1.5 tbsp coconut aminos

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp green onions

PREPARATION

• 1

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

• 2

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

• 3

  Add the chicken to the skillet and sauté until golden brown and cooked through, about 5-6 minutes, then remove from the pan and set aside.

• 4

  In the same pan, crack the egg and scramble quickly until just set, then remove and add to the plate with the chicken.

• 5

  Add the toasted sesame oil to the pan along with the diced onion, carrots, and frozen peas, sautéing for 3-4 minutes until the vegetables are tender.

• 6

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

• 7

  Add the chilled brown rice to the skillet, using a spatula to break up any clumps, and stir-fry with the vegetables for 2 minutes.

• 8

  Pour the coconut aminos over the rice mixture and return the chicken and scrambled egg to the pan.

• 9

  Toss everything together for another minute until the rice is slightly crispy and well-coated in the sauce.

• 10

  Garnish with sliced green onions and serve warm.