NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.33 cup Cooked brown rice

1 large Egg

0.5 cup Frozen peas and carrots

2 stalks Green onions

1 tsp Sesame oil

1 tbsp Tamari

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Heat a large skillet or wok over medium-high heat and coat with a light spray of avocado oil.

• 2

  Add the diced chicken breast, sea salt, and black pepper, sautéing for 5-6 minutes until golden and cooked through.

• 3

  Move the chicken to the outer edges of the pan and add the toasted sesame oil to the center.

• 4

  Stir in the minced garlic, grated ginger, and the frozen peas and carrots, cooking for 3 minutes until fragrant and tender.

• 5

  Incorporate the chilled cooked brown rice, using a spatula to break up any large grains and mixing it thoroughly with the chicken and vegetables.

• 6

  Create a well in the center of the mixture, crack the egg into it, and scramble until just set before folding it into the rest of the dish.

• 7

  Pour the tamari over the rice and stir-fry for an additional 2 minutes to allow the flavors to meld and the rice to develop a slight crisp.

• 8

  Remove from heat, garnish with the freshly sliced green onions, and serve warm.