NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 large egg

0.5 cup brown rice

0.5 cup frozen peas

0.25 cup carrots

1 tsp sesame oil

1 tbsp coconut aminos

1 clove garlic

0.5 tsp fresh ginger

1 stalk green onion

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Dice the chicken breast into small, uniform pieces and season with sea salt and black pepper.

• 2

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

• 3

  Add the chicken to the pan and sauté until golden brown and cooked through, then remove and set aside.

• 4

  In the same pan, add the finely diced carrots, minced garlic, and grated ginger, sautéing for 2 minutes until fragrant.

• 5

  Push the vegetables to the side of the pan, crack the egg into the center, and scramble until just set.

• 6

  Add the cooked brown rice, frozen peas, and the cooked chicken back into the skillet.

• 7

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

• 8

  Garnish with thinly sliced green onions and serve immediately.