NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1 large egg

0.5 cup frozen peas and carrots

0.25 cup white onion

1 tsp avocado oil

1 tsp toasted sesame oil

1 tbsp tamari

0.5 tsp garlic powder

0.5 tsp ground ginger

1 stalk green onion

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Add the diced chicken breast to the pan, seasoning with sea salt and black pepper, and sauté until golden brown and cooked through.

• 3

  Remove the chicken from the skillet and set aside; add the diced white onion and frozen peas and carrots, cooking until the vegetables are tender.

• 4

  Push the vegetables to the outer edges of the pan and crack the egg into the center, scrambling it quickly until just set.

• 5

  Add the chilled brown rice, cooked chicken, garlic powder, and ground ginger to the skillet, using a spatula to break up any rice clumps.

• 6

  Drizzle the tamari and toasted sesame oil over the mixture, tossing everything together for 2-3 minutes until the rice is slightly crispy and fragrant.

• 7

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