NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1 large Egg

0.5 cup Cooked brown rice

0.5 cup Frozen peas

1 tsp Toasted sesame oil

2 tbsp Coconut aminos

1 clove Garlic

0.5 tsp Fresh ginger

2 medium Green onions

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Season the diced chicken breast with sea salt and black pepper, then sauté in the skillet until golden brown and cooked through.

• 3

  Remove the chicken from the pan and set aside; add the remaining sesame oil to the hot pan.

• 4

  Pour in the whisked egg, scrambling quickly until just set, then remove and set aside with the chicken.

• 5

  Add the minced garlic, grated ginger, and frozen peas to the pan, sautéing for 2-3 minutes until the vegetables are tender.

• 6

  Stir in the chilled cooked brown rice, breaking up any clumps with a spatula, and cook for 3-4 minutes until the rice begins to crisp slightly.

• 7

  Return the cooked chicken and scrambled eggs to the pan, pour in the coconut aminos, and toss everything together until well combined and heated through.

• 8

  Garnish the dish with sliced green onions before serving warm.