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

  Dice the chicken breast into small, even pieces and season with sea salt and black pepper.

• 2

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

• 3

  Sauté the chicken until golden brown and cooked through, then remove from the pan and set aside.

• 4

  Add the remaining sesame oil to the skillet along with the diced carrots, minced garlic, and grated ginger, sautéing until fragrant.

• 5

  Push the vegetables to the side of the pan and pour in the whisked egg, scrambling it until just set.

• 6

  Stir in the chilled brown rice, frozen peas, and the cooked chicken, breaking up any rice clumps with a spatula.

• 7

  Drizzle the coconut aminos over the mixture and toss everything together for 2-3 minutes until the rice is slightly crisp and everything is heated through.

• 8

  Garnish with thinly sliced green onions and serve immediately.