NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1 large egg

0.5 cup peas and carrots

0.25 cup white onion

1 tsp toasted sesame oil

2 tbsp coconut aminos

1 tsp minced garlic

1 tsp minced ginger

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp green onions

PREPARATION

• 1

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

• 2

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

• 3

  Push the chicken to the outer edges of the pan and add the white onion, garlic, and ginger to the center, cooking until fragrant.

• 4

  Stir in the peas and carrots and cook for 2-3 minutes until they are tender-crisp.

• 5

  Add the chilled cooked brown rice to the skillet, breaking up any clumps with a spatula, and stir to combine with the chicken and vegetables.

• 6

  Push the rice mixture to the side, crack the egg into the empty space, and scramble it until just set before folding it into the rice.

• 7

  Drizzle the coconut aminos over the entire mixture and toss well to coat, heating everything through for another minute.

• 8

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