NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1 large Egg

0.5 cup Cooked brown rice

0.5 cup Carrots

0.25 cup Frozen peas

2 tbsp Green onions

1 tsp Sesame oil

1 tbsp Coconut aminos

1 tsp Fresh ginger

1 clove Garlic

0.13 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

• 1

  Dice the chicken breast into small, bite-sized pieces and season with sea salt and black pepper.

• 2

  In a small bowl, whisk the egg until smooth.

• 3

  Heat a large skillet or wok over medium-high heat and add half of the sesame oil.

• 4

  Pour the egg into the skillet, scramble quickly until just set, then remove and set aside.

• 5

  Add the remaining sesame oil to the skillet and sear the chicken pieces until golden brown and cooked through, about 5-6 minutes.

• 6

  Add the diced carrots, minced ginger, and minced garlic to the skillet, sautéing for 2-3 minutes until the carrots begin to soften.

• 7

  Stir in the cooked brown rice and frozen peas, breaking up any clumps of rice and tossing frequently for 2 minutes.

• 8

  Drizzle the coconut aminos over the mixture and fold in the cooked egg and sliced green onions.

• 9

  Toss everything together for one final minute until the rice is slightly toasted and everything is well combined.

• 10

  Serve immediately in a bowl, garnished with extra green onions if desired.