NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.5 cup Brown rice

1 large Egg

0.5 cup Frozen peas and carrots

2 stalks Green onions

1 tsp Fresh ginger

1 clove Garlic

0.5 tsp Avocado oil

0.5 tsp Toasted sesame oil

1.5 tbsp Coconut aminos

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Add the diced chicken breast to the pan, season with sea salt and black pepper, and sauté until golden and cooked through.

• 3

  Remove the chicken from the pan and set it aside on a plate.

• 4

  In the same pan, add the toasted sesame oil, minced garlic, ginger, and the white parts of the sliced green onions, sautéing for 1 minute until aromatic.

• 5

  Stir in the frozen peas and carrots and cook for 2-3 minutes until tender.

• 6

  Push the vegetables to the outer edges of the pan and pour the whisked egg into the center, scrambling it until just set.

• 7

  Add the chilled cooked brown rice and the cooked chicken back into the pan, breaking up any clumps of rice with a spatula.

• 8

  Pour the coconut aminos over the mixture and toss everything together for 2-3 minutes until the rice is heated through and slightly crispy.

• 9

  Garnish with the remaining green onion tops and serve immediately.