NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 cup cooked brown rice

1 large egg

0.5 cup frozen peas and carrots

2 medium scallions

1 clove garlic

0.5 tsp fresh ginger

1 tbsp coconut aminos

0.5 tsp toasted sesame oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Dice the chicken breast into small, even cubes and season thoroughly with sea salt and black pepper.

• 2

  Heat a large non-stick skillet or wok over medium-high heat and lightly coat with a quick spray of avocado oil.

• 3

  Add the chicken cubes to the hot pan and sear until golden brown and cooked through, approximately 5-6 minutes, then remove and set aside.

• 4

  In the same pan, add the minced garlic, grated ginger, and the white parts of the sliced scallions, sautéing for 1 minute until highly fragrant.

• 5

  Toss in the frozen peas and carrots, cooking for 2-3 minutes until they are tender-crisp and heated through.

• 6

  Push the vegetables to the outer edges of the pan, crack the egg into the center, and scramble quickly until just set.

• 7

  Add the chilled cooked brown rice and the prepared chicken back into the pan, stirring vigorously to combine all components.

• 8

  Drizzle the coconut aminos and toasted sesame oil over the mixture, tossing for 1-2 minutes to allow the rice to develop a slight char.

• 9

  Garnish the dish with the sliced green tops of the scallions and serve immediately while hot.