NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup brown rice

1 large egg

0.5 cup carrots

0.5 cup frozen peas

2 stalk scallions

0.5 tsp avocado oil

0.5 tsp toasted sesame oil

1 tbsp tamari

1 tsp garlic

1 tsp ginger

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Cut the chicken breast into small, bite-sized cubes and season with sea salt and black pepper.

• 2

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

• 3

  Add the chicken to the pan and sear until golden brown and cooked through, then remove and set aside.

• 4

  In the same pan, add the diced carrots and sauté for 3-4 minutes until slightly softened.

• 5

  Stir in the minced garlic, grated ginger, and frozen peas, cooking for another 1-2 minutes until fragrant.

• 6

  Push the vegetables to the side of the pan, crack the egg into the center, and scramble until just set.

• 7

  Add the cooked brown rice and the cooked chicken back into the pan, breaking up any clumps of rice.

• 8

  Drizzle with tamari and toasted sesame oil, tossing everything together over high heat for 2 minutes to achieve a light crisp.

• 9

  Garnish with sliced scallions and serve immediately.