NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup cooked white rice

2 large eggs

1 tsp sesame oil

1 tbsp reduced sugar ketchup

0.25 cup diced yellow onion

0.25 cup frozen peas and carrots

1 tbsp coconut aminos

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

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

• 2

  Heat the sesame oil in a non-stick skillet over medium heat and sauté the chicken until cooked through and lightly browned.

• 3

  Add the diced onion, peas, and carrots to the skillet and cook until the onions are translucent and fragrant.

• 4

  Stir in the cooked rice and coconut aminos, breaking up any clumps until the rice is evenly coated and heated through.

• 5

  Remove the fried rice from the pan and set aside in a bowl, then wipe the skillet clean with a paper towel.

• 6

  Whisk the eggs in a small bowl and pour into the skillet over medium-low heat, swirling to create a thin, even omelet.

• 7

  Place the rice mixture in the center of the omelet, fold the sides over to create a parcel, and carefully flip it onto a plate.

• 8

  Drizzle the top with the reduced sugar ketchup and serve immediately while the eggs are still tender and warm.