NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 large eggs

0.5 cup brown rice

0.25 cup peas

0.25 cup carrots

0.25 cup green onions

1 tsp sesame oil

1 tbsp tamari

0.25 tsp garlic powder

0.25 tsp ground ginger

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the chicken breast dry and dice into small, even bite-sized pieces.

• 2

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

• 3

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

• 4

  Push the chicken to one side of the pan and crack the eggs into the open space, scrambling them quickly until just set.

• 5

  Stir in the diced carrots and frozen peas, tossing with the chicken and eggs for 2 minutes until the vegetables are tender-crisp.

• 6

  Add the chilled cooked brown rice to the pan, breaking up any clumps with a spatula.

• 7

  Pour the tamari over the rice and sprinkle with garlic powder and ground ginger.

• 8

  Toss everything together for 3 minutes over high heat until the rice is slightly toasted and fragrant.

• 9

  Remove from heat, garnish with sliced green onions, and serve immediately.