NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup brown rice

1 large egg

0.25 cup frozen peas

0.25 cup carrots

1 tsp toasted sesame oil

1 tbsp tamari

1 clove garlic

1 tsp fresh ginger

2 stalks green onions

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Add the chicken to the pan and sauté until golden brown and cooked through, approximately 5 to 6 minutes.

• 4

  Stir in the minced garlic, grated ginger, and diced carrots, cooking for another 2 minutes until the vegetables begin to soften.

• 5

  Add the frozen peas to the skillet and toss for 1 minute until they are bright green and thawed.

• 6

  Push the chicken and vegetable mixture to the outer edges of the pan and crack the egg into the center.

• 7

  Gently scramble the egg until it is fully set, then fold it into the rest of the ingredients.

• 8

  Add the chilled cooked brown rice and tamari to the skillet, stirring constantly for 2 to 3 minutes to ensure the rice is heated through and well-coated.

• 9

  Remove from heat and garnish with thinly sliced green onions before serving.