NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked brown rice

1 large Egg

0.5 cup Peas and carrots

1 tsp Toasted sesame oil

1 tbsp Coconut aminos

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

0.5 tsp Ginger

0.25 cup Green onions

PREPARATION

• 1

  Dice the chicken breast into small, uniform pieces and season evenly with sea salt and black pepper.

• 2

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

• 3

  Add the chicken to the skillet, spreading it out to ensure a golden-brown sear, and cook for 5-7 minutes until fully opaque.

• 4

  Stir in the minced garlic and freshly grated ginger, sautéing for about 60 seconds until the kitchen is filled with their aroma.

• 5

  Add the frozen peas and carrots along with the pre-cooked brown rice, using a spatula to break up any rice clumps.

• 6

  Create a well in the center of the rice mixture and crack the egg into it, whisking gently with your spatula until just scrambled.

• 7

  Drizzle the coconut aminos over the entire skillet and toss everything together for 2 minutes until the flavors are perfectly melded.

• 8

  Remove from heat and garnish with thinly sliced green onions for a fresh, crisp finish.