NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 large Egg

0.5 cup Cooked brown rice

0.5 cup Frozen peas and carrots

1 tsp Toasted sesame oil

1 tbsp Coconut aminos

1 clove Garlic

1 tsp Fresh ginger

2 tbsp Green onions

0.13 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

• 1

  Heat a large non-stick skillet or wok over medium-high heat with one teaspoon of the toasted sesame oil.

• 2

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

• 3

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

• 4

  Add the remaining teaspoon of sesame oil to the skillet along with the minced garlic, grated ginger, and frozen peas and carrots.

• 5

  Sauté the vegetables for 3 to 4 minutes until they are tender and fragrant.

• 6

  Push the vegetable mixture to the outer edges of the skillet and crack the egg into the center, scrambling it until fully set.

• 7

  Add the chilled brown rice and the cooked chicken back into the skillet, using a spatula to break up any rice clumps.

• 8

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

• 9

  Remove from heat and garnish with the sliced green onions before serving warm.