NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1 large egg

0.5 cup frozen peas and carrots

0.25 cup white onion

1 clove garlic

1 tsp fresh ginger

1 tsp toasted sesame oil

1 tbsp coconut aminos

0.25 tsp sea salt

0.25 tsp black pepper

1 stalk green onion

PREPARATION

• 1

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

• 2

  Heat the toasted sesame oil in a large non-stick 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 remove and set aside.

• 4

  In the same pan, add the diced white onion, minced garlic, and grated ginger, sautéing for 2 minutes until softened and fragrant.

• 5

  Stir in the frozen peas and carrots and cook for another 3 minutes until the vegetables are tender and heated through.

• 6

  Push the vegetable mixture to the sides of the pan and crack the egg into the center, whisking quickly to scramble until just set.

• 7

  Add the chilled cooked brown rice and the cooked chicken back into the pan, tossing everything together to combine.

• 8

  Drizzle the coconut aminos over the mixture and stir-fry for 2-3 minutes until the rice is heated through and slightly crispy.

• 9

  Garnish with thinly sliced green onions and serve immediately.