NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1 large egg

0.25 cup carrots

0.25 cup frozen peas

1 tsp toasted sesame oil

1 tbsp coconut aminos

1 clove garlic

0.5 tsp fresh ginger

1 stalk green onion

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Heat a large skillet or wok over medium-high heat and add the toasted sesame oil.

• 2

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

• 3

  Push the chicken to one side of the skillet and crack the egg into the empty space, scrambling it quickly until just set.

• 4

  Stir in the diced carrots, frozen peas, minced garlic, and grated ginger, sautéing for about 2 minutes until the vegetables are tender-crisp.

• 5

  Add the chilled cooked brown rice and coconut aminos to the pan, tossing all ingredients together for 3 minutes until the rice is heated through and slightly toasted.

• 6

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