NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1 large egg

0.5 cup diced carrots

0.5 cup frozen peas

1 tsp toasted sesame oil

1 tbsp coconut aminos

1 clove garlic

1 tsp fresh ginger

2 stalks green onions

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Season the cubed chicken breast with sea salt and black pepper, then sauté until golden and cooked through.

• 3

  Remove the chicken from the pan and set it aside on a plate.

• 4

  Add the remaining sesame oil to the pan and sauté the diced carrots, minced garlic, and grated ginger for 3-4 minutes until fragrant.

• 5

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

• 6

  Add the chilled cooked brown rice, frozen peas, and the cooked chicken back into the skillet.

• 7

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

• 8

  Garnish with sliced green onions and serve immediately.