NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 whole Large egg

0.5 cup Cooked brown rice

1 tsp Avocado oil

1 tsp Toasted sesame oil

0.75 cup Frozen peas and carrots

2 whole Green onions

1 tbsp Tamari

1 clove Garlic

1 tsp Fresh ginger

0.13 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

• 1

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

• 2

  In a large non-stick skillet or wok, heat the avocado oil over medium-high heat and scramble the egg until just set, then remove and set aside.

• 3

  Add the toasted sesame oil to the same pan and sauté the diced chicken until golden brown and cooked through, approximately 5-6 minutes.

• 4

  Add the minced garlic, grated ginger, and the white parts of the sliced green onions to the pan, stirring for 1 minute until highly aromatic.

• 5

  Toss in the frozen peas and carrots along with the cooked brown rice, breaking up any clumps with a spatula.

• 6

  Pour the tamari over the mixture and stir-fry for 3-4 minutes until the rice is slightly crispy and everything is well combined.

• 7

  Fold the scrambled egg back into the rice and garnish with the green tops of the sliced onions before serving hot.