NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast, diced

0.5 cup brown rice, cooked

1 large egg

0.25 cup carrots, diced

0.25 cup frozen peas

0.25 cup green onions, sliced

1 tsp sesame oil

1 tbsp tamari

1 tsp fresh ginger, minced

1 clove garlic, minced

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Add the diced chicken breast to the pan and season with sea salt and black pepper.

• 3

  Sauté the chicken for 5-6 minutes until golden brown and cooked through, then remove and set aside.

• 4

  In the same pan, add the diced carrots and fresh ginger, sautéing for 3 minutes until the carrots begin to soften.

• 5

  Stir in the minced garlic and frozen peas, cooking for another minute until fragrant.

• 6

  Add the cooked brown rice to the skillet, using a spatula to break up any clumps and incorporate with the vegetables.

• 7

  Push the rice and vegetable mixture to the edges of the pan to create a well in the center.

• 8

  Crack the egg into the well and scramble it quickly until set, then fold it into the rest of the rice mixture.

• 9

  Return the cooked chicken to the pan and drizzle everything with tamari.

• 10

  Toss the mixture continuously for 2 minutes until the rice is slightly toasted and everything is well combined.

• 11

  Garnish with sliced green onions and serve warm.