NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked brown rice

1 large Egg

0.25 cup Frozen peas

0.25 cup Diced carrots

2 stalks Green onions

1 tsp Toasted sesame oil

1 tbsp Coconut aminos

0.25 tsp Garlic powder

0.25 tsp Ground ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Dice the chicken breast into small, uniform bite-sized pieces and season them evenly with the sea salt, black pepper, garlic powder, and ground ginger.

• 2

  Heat the toasted sesame oil in a large non-stick skillet or wok over medium-high heat until it begins to shimmer.

• 3

  Add the seasoned chicken to the skillet and cook, stirring occasionally, until the pieces are golden brown and cooked through, approximately 5 to 7 minutes.

• 4

  Push the cooked chicken to one side of the pan and crack the egg into the empty space, scrambling it quickly with a spatula until fully set.

• 5

  Add the diced carrots and frozen peas to the pan, sautéing for 2 minutes until the carrots begin to soften.

• 6

  Stir in the cooked brown rice and coconut aminos, tossing all ingredients together for another 3 minutes until the rice is heated through and slightly crisp.

• 7

  Thinly slice the green onions and fold them into the rice just before removing from the heat.

• 8

  Transfer the fried rice to a bowl and serve immediately while hot.