NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1 large egg

0.25 cup frozen peas

0.25 cup carrots

0.25 cup yellow onion

0.5 tsp sesame oil

0.5 tsp avocado oil

1 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp green onions

PREPARATION

• 1

  Pat the chicken breast dry and dice into small, even pieces.

• 2

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

• 3

  Add the diced chicken to the skillet, season with sea salt and black pepper, and cook until golden brown and cooked through, then remove and set aside.

• 4

  In the same skillet, add the sesame oil, diced carrots, and yellow onion, sautéing for 3-4 minutes until the vegetables begin to soften.

• 5

  Stir in the minced garlic, grated fresh ginger, and frozen peas, cooking for 1 minute until fragrant.

• 6

  Push the vegetable mixture to the outer edges of the skillet and pour the whisked egg into the center, scrambling until fully set.

• 7

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

• 8

  Pour the coconut aminos over the mixture and toss everything together, pressing the rice into the pan for 2-3 minutes until heated through and slightly crispy.

• 9

  Garnish with sliced green onions and serve immediately.