NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 cup cooked brown rice

1 large egg

0.25 cup carrots

0.25 cup frozen peas

1 stalk green onion

0.5 tsp avocado oil

0.5 tsp toasted sesame oil

1 tbsp tamari

0.25 tsp garlic powder

0.25 tsp ground ginger

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Add the seasoned chicken to the skillet and sauté for 5-6 minutes until golden brown and cooked through, then remove the chicken and set aside.

• 4

  In the same skillet, add the diced carrots and sauté for 3 minutes until they begin to soften, then stir in the frozen peas.

• 5

  Push the vegetables to the outer edges of the skillet and crack the egg into the center, scrambling it quickly until just set.

• 6

  Add the chilled brown rice and the cooked chicken back into the skillet, using a spatula to break up any rice clumps.

• 7

  Drizzle the tamari and toasted sesame oil over the mixture and toss everything together for 2-3 minutes until the rice is heated through and slightly crispy.

• 8

  Garnish with thinly sliced green onions and serve immediately while hot.