NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1 large egg

0.25 cup diced carrots

0.25 cup frozen peas

2 stalks green onion

1 tsp toasted sesame oil

2 tbsp coconut aminos

0.25 tsp garlic powder

0.25 tsp ground ginger

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and season evenly with garlic powder, ground ginger, sea salt, and black pepper.

• 2

  Heat a large skillet or wok over medium-high heat and add the toasted sesame oil to coat the surface.

• 3

  Add the seasoned chicken to the skillet and cook until golden brown and cooked through, then remove the chicken and set it aside.

• 4

  In the same skillet, sauté the diced carrots and frozen peas for 3-4 minutes until they are tender-crisp.

• 5

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

• 6

  Return the cooked chicken to the skillet along with the cooked brown rice and pour the coconut aminos over the top.

• 7

  Toss all ingredients together for 2-3 minutes, stirring constantly until the rice is heated through and the flavors are well-combined.

• 8

  Thinly slice the green onions, garnish the fried rice, and serve immediately while hot.