NUTRITION

SERVINGS

INGREDIENTS

2.25 oz Chicken breast

0.25 cup Brown rice

1 large Egg

0.5 cup Carrots

0.5 cup Peas

0.25 cup Green onions

1 tsp Ginger

1 clove Garlic

0.5 tsp Sesame oil

0.5 tbsp Tamari

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Avocado oil

PREPARATION

• 1

  Heat the avocado oil in a large skillet or wok over medium-high heat until shimmering.

• 2

  Add the diced chicken breast, sea salt, and black pepper to the pan, sautéing until the chicken is golden brown and cooked through.

• 3

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

• 4

  In the same pan, add the diced carrots and frozen peas, cooking for 3 to 4 minutes until the carrots are slightly tender.

• 5

  Stir in the minced garlic and ginger, sautéing for about 30 seconds until the aromatics are fragrant.

• 6

  Push the vegetables to the outer edges of the pan and pour the whisked egg into the center, scrambling it until fully set.

• 7

  Add the chilled cooked brown rice and the sautéed chicken back into the pan with the vegetables and egg.

• 8

  Drizzle the tamari and sesame oil over the mixture, tossing everything together for 2 to 3 minutes until the rice is heated through and slightly crispy.

• 9

  Garnish the dish with sliced green onions and serve immediately while hot.