NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Cooked brown rice

1 large Egg

0.5 cup Frozen peas and carrots blend

0.25 cup White onion

1 tsp Garlic

1 tsp Fresh ginger

1 tsp Avocado oil

1 tbsp Coconut aminos

1 tsp Toasted sesame oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Green onions

PREPARATION

• 1

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

• 2

  Add the diced chicken breast, sea salt, and black pepper to the pan, sautéing until the chicken is golden brown and cooked through.

• 3

  Push the chicken to the outer edges of the pan and add the diced white onion and the frozen peas and carrots blend to the center.

• 4

  Sauté the vegetables for 3-4 minutes until the onions are translucent and the peas are tender.

• 5

  Stir in the minced garlic and fresh ginger, cooking for about 60 seconds until the mixture becomes highly aromatic.

• 6

  Push all ingredients to the sides of the pan, crack the egg into the center, and scramble it quickly until just set.

• 7

  Add the chilled cooked brown rice, coconut aminos, and toasted sesame oil to the skillet.

• 8

  Toss all ingredients together over high heat for 2 minutes, allowing the rice to toast slightly and absorb the flavors.

• 9

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