NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 large egg

0.5 cup cooked brown rice

0.25 cup frozen peas

0.25 cup carrots

2 medium scallions

1 tsp ginger

1 clove garlic

0.5 tbsp avocado oil

1 tsp toasted sesame oil

1 tbsp tamari

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.

• 2

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

• 3

  Add the chicken to the pan and sauté for 5-6 minutes until golden brown and cooked through, then transfer to a plate.

• 4

  In the same pan, add the minced garlic, grated ginger, and the white parts of the sliced scallions, sautéing for 1 minute until aromatic.

• 5

  Add the diced carrots and frozen peas to the pan, stirring frequently for 3 minutes until the carrots are tender-crisp.

• 6

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

• 7

  Add the cooked brown rice, cooked chicken, tamari, and toasted sesame oil to the skillet.

• 8

  Toss all ingredients together over high heat for 2-3 minutes until the rice is slightly crispy and the flavors are well combined.

• 9

  Remove from heat and garnish with the sliced green tops of the scallions before serving hot serving.