NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Brown rice

1 large Egg

0.25 cup Frozen peas

0.25 cup Carrots

0.25 cup Green onions

1 tsp Sesame oil

1 tbsp Coconut aminos

0.25 tsp Garlic powder

0.25 tsp Ground ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Add the diced chicken breast to the skillet and season with sea salt and black pepper, sautéing until golden brown and cooked through.

• 3

  Stir in the diced carrots and frozen peas, cooking for 3-4 minutes until the carrots are tender-crisp.

• 4

  Add the chilled cooked brown rice to the skillet, breaking up any clumps with a spatula, and season with garlic powder and ground ginger.

• 5

  Push the rice and chicken mixture to one side of the pan and crack the egg into the empty space, scrambling it quickly until set.

• 6

  Pour the coconut aminos over the entire mixture and toss everything together until well combined and steaming.

• 7

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