NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.5 cup Cooked brown rice

1 large Egg

0.5 cup Frozen peas and carrots

0.25 cup White onion

1 tsp Toasted sesame oil

1 tbsp Tamari

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Green onions

PREPARATION

• 1

  Heat a large non-stick skillet or wok over medium-high heat and add the toasted sesame oil.

• 2

  Add the diced chicken breast to the skillet, seasoning with sea salt and black pepper, and cook until golden brown and cooked through, about 5-6 minutes.

• 3

  Push the chicken to one side of the skillet and add the diced white onion, frozen peas and carrots, minced garlic, and grated ginger to the other side, sautéing until the vegetables are tender and fragrant.

• 4

  Crack the egg into the center of the skillet, scrambling it quickly with a spatula until fully set, then incorporate it into the chicken and vegetable mixture.

• 5

  Add the chilled cooked brown rice and tamari to the skillet, tossing all ingredients together for 2-3 minutes until the rice is heated through and slightly crispy.

• 6

  Remove from heat and garnish with thinly sliced green onions before serving warm.