NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 cup cooked brown rice

1 large egg

0.5 cup frozen peas

1.5 tsp avocado oil

1 tbsp coconut aminos

1 tsp toasted sesame oil

1 clove garlic

0.5 tsp fresh ginger

2 tbsp green onions

0.25 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

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

• 2

  Season the diced chicken breast with sea salt and black pepper, then add to the skillet and sear until golden brown and cooked through.

• 3

  Push the chicken to the outer edges of the pan, add the minced garlic and grated fresh ginger to the center, and sauté for 30 seconds until fragrant.

• 4

  Stir in the frozen peas and cook for 2 minutes until they are bright green and tender.

• 5

  Add the chilled brown rice and coconut aminos to the skillet, pressing the rice down with a spatula to allow it to crisp slightly for 2-3 minutes.

• 6

  Create a well in the center of the mixture, crack the egg into it, and scramble until just set before folding it into the rice and chicken.

• 7

  Remove from heat, drizzle with toasted sesame oil, and garnish with sliced green onions before serving.