NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.5 cup Cooked brown rice

1 large Egg

0.5 cup Carrots

0.5 cup Frozen peas

0.25 cup Green onions

1.5 tsp Avocado oil

1 tsp Toasted sesame oil

2 tbsp Coconut aminos

1 tsp Fresh ginger

1 clove Garlic

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, sea salt, and black pepper, sautéing until the chicken is golden and cooked through.

• 3

  Remove the chicken from the pan and set aside, then add the toasted sesame oil to the same skillet.

• 4

  Stir in the diced carrots, grated ginger, and minced garlic, cooking for 3 minutes until the vegetables are tender-crisp.

• 5

  Add the chilled brown rice and frozen peas to the skillet, breaking up any rice clumps and stirring until heated through.

• 6

  Push the rice mixture to the sides of the pan to create a well in the center and pour in the whisked egg.

• 7

  Scramble the egg until fully set, then fold it into the rice mixture along with the cooked chicken.

• 8

  Drizzle the coconut aminos over the skillet, toss in the sliced green onions, and serve immediately.