NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1 large egg

0.5 cup frozen peas and carrots

0.25 cup white onion

1 clove garlic

1 tsp fresh ginger

1 tsp toasted sesame oil

1.5 tbsp coconut aminos

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp green onions

PREPARATION

• 1

  Heat a large skillet or wok over medium-high heat and add the toasted sesame oil.

• 2

  Add the diced chicken breast, sea salt, and black pepper, sautéing until the chicken is golden brown and cooked through.

• 3

  Push the chicken to the outer edges of the pan and add the diced white onion and frozen peas and carrots to the center, cooking until the onion is translucent.

• 4

  Stir in the minced garlic and grated ginger, cooking for about 30 seconds until highly fragrant.

• 5

  Push the chicken and vegetable mixture to the side and crack the egg into the center of the pan, scrambling it until just set.

• 6

  Add the chilled cooked brown rice and coconut aminos to the skillet.

• 7

  Toss all ingredients together over high heat for 2-3 minutes, allowing the rice to sizzle and lightly crisp in the pan.

• 8

  Remove from heat, garnish with freshly chopped green onions, and serve immediately.