NUTRITION

SERVINGS

INGREDIENTS

4 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

0.5 tbsp Avocado oil

1 tbsp Tamari

0.5 tsp Toasted sesame oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Green onions

PREPARATION

• 1

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

• 2

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

• 3

  Push the chicken to the side and add the diced onion, minced garlic, and frozen peas and carrots, sautéing until the vegetables are tender.

• 4

  Crack the egg into the center of the pan and scramble it quickly before mixing it into the chicken and vegetables.

• 5

  Add the chilled brown rice to the skillet, breaking up any clumps with a spatula, and fry for 2-3 minutes until slightly crisp.

• 6

  Drizzle the tamari and toasted sesame oil over the mixture and toss thoroughly to coat all ingredients.

• 7

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