Name: Chicken Fried Rice Bowl
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 4.5 oz chicken breast; 0.5 cup cooked brown rice; 1 large egg; 0.5 cup frozen peas and carrots; 2 stalks green onions; 1 clove garlic; 1 tsp fresh ginger; 1 tsp toasted sesame oil; 1 tbsp coconut aminos; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

472 calories

Protein: 45g; 38% of calories
Carbs: 40g; 34% of calories
Fat: 14g; 27% of calories

Instructions

Prep 10 min · Cook 15 min

Dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.
Heat the toasted sesame oil in a large non-stick skillet or wok over medium-high heat.
Add the chicken to the skillet and sauté for 6-8 minutes until golden brown and cooked through, then remove and set aside.
In the same skillet, add the minced garlic, grated ginger, and frozen peas and carrots, sautéing for 3 minutes until tender.
Stir in the cold cooked brown rice, breaking up any clumps, and cook for 2-3 minutes until the rice begins to slightly crisp.
Push the rice and vegetables to one side of the skillet and pour the whisked egg into the empty space, scrambling until just set.
Return the chicken to the pan, add the coconut aminos and sliced green onions, and toss everything together for 1 minute to combine.
Serve immediately in a bowl while hot and fragrant.

Nutrition

Ingredients

Instructions

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