NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup brown rice

1 large egg

1 tsp toasted sesame oil

2 tbsp coconut aminos

0.25 cup frozen peas

0.25 cup carrots

1 clove garlic

1 tsp fresh ginger

2 tbsp green onions

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Dice the chicken breast into half-inch pieces and season with the sea salt and black pepper.

• 2

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

• 3

  Add the chicken to the pan and sauté until golden brown and cooked through, approximately 5 to 6 minutes.

• 4

  Push the chicken to the outer edges of the pan, crack the egg into the center, and scramble quickly until just set.

• 5

  Add the diced carrots, frozen peas, minced garlic, and grated ginger to the pan, sautéing for 2 minutes until the vegetables are tender-crisp and fragrant.

• 6

  Fold in the cooked brown rice and pour the coconut aminos over the mixture, tossing constantly for 2 minutes until the rice is heated through and well-coated.

• 7

  Remove from heat, garnish with the sliced green onions, and serve the fried rice immediately in a deep bowl.