NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1 large egg

0.5 cup frozen peas and carrots

0.5 cup broccoli florets

1 tsp toasted sesame oil

1 tbsp coconut aminos

1 clove garlic

1 tsp fresh ginger

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp green onions

PREPARATION

• 1

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

• 2

  Finely chop the broccoli florets and mince the garlic and ginger.

• 3

  Heat a large non-stick skillet or wok over medium-high heat. Whisk the egg and pour it into the pan, scrambling quickly until just set, then remove and set aside.

• 4

  Add the toasted sesame oil to the same pan. Add the chicken and sauté for 4-5 minutes until golden brown and cooked through.

• 5

  Stir in the garlic, ginger, broccoli, and frozen peas and carrots. Cook for 2-3 minutes until the vegetables are tender-crisp.

• 6

  Add the chilled cooked brown rice to the pan, breaking up any clumps. Pour the coconut aminos over the rice.

• 7

  Stir-fry everything together for 3 minutes, allowing the rice to absorb the flavors and develop a slightly crispy texture.

• 8

  Fold the scrambled egg back into the mixture and garnish with sliced green onions before serving.