NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 large Eggs

0.25 cup Cooked brown rice

0.5 cup Carrots

0.5 cup Frozen peas

2 stalks Green onions

0.25 tsp Sesame oil

1 tbsp Tamari

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Garlic

1 tsp Ginger

PREPARATION

• 1

  Cut the chicken breast into small, even bite-sized pieces.

• 2

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

• 3

  Add the chicken, sea salt, and black pepper to the pan, sautéing until the chicken is golden brown and cooked through.

• 4

  Remove the chicken from the pan and set aside.

• 5

  Add the remaining sesame oil to the skillet along with the diced carrots, frozen peas, minced garlic, and grated ginger.

• 6

  Sauté the vegetables for 3-4 minutes until the carrots are tender and the aromatics are fragrant.

• 7

  Push the vegetables to the outer edges of the pan and crack the eggs into the center, scrambling them until they are just set.

• 8

  Add the cooked brown rice, the cooked chicken, and the tamari to the skillet.

• 9

  Toss all ingredients together for 2 minutes until the rice is slightly toasted and everything is well combined.

• 10

  Garnish with the sliced green onions and serve warm.