NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

0.25 cup cooked brown rice

1 large egg

0.5 cup diced carrots

0.5 cup frozen peas

2 stalk green onions

1 clove garlic

1 tsp grated ginger

0.25 tsp toasted sesame oil

1 tbsp tamari

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Add the chicken to the skillet and cook for 5-6 minutes until golden brown and fully cooked through, then remove from the pan and set aside.

• 4

  Add the remaining sesame oil to the same pan, then stir in the diced carrots and frozen peas, sautéing for 3-4 minutes until tender.

• 5

  Add the minced garlic and grated ginger to the vegetables and cook for 30 seconds until highly fragrant.

• 6

  Push the vegetable mixture to the outer edges of the pan and crack the egg into the center, scrambling it until just set.

• 7

  Incorporate the cooked brown rice and the cooked chicken back into the skillet, stirring everything together to combine.

• 8

  Drizzle the tamari over the rice mixture and toss constantly for 2 minutes to ensure the flavors are well-distributed and the rice is heated through.

• 9

  Thinly slice the green onions and sprinkle them over the top before serving warm.