Almonds are a great source of Vitamin E and other antioxidants that nourish the skin and reduce signs of aging.
- 1 ½ lb
- raw chicken breast, diced (or preferred protein source)
- 1 cup brown rice
- 2 tablespoons sesame oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 green onions
- 1/2 cup frozen peas
- 4 carrots, diced
- 1/3 cup unsalted almonds, toasted and chopped
- 2 eggs
- 1/4 cup soy sauce
- Optional: sesame seeds
- Cutting board
Note: this is a great freezer friendly meal. Try doubling this, and freezing half for a later date.
Method: Prepare 1 cup rice with two cups water in a rice cooker or on the stovetop. For stovetop, bring to a boil, cover and simmer 15-20 minutes. Until water has evaporated and rice pulls slightly away from the edge of pot.
Meanwhile, heat sesame oil in a large skillet over medium-high heat. Add onion and carrots cook for 3 minutes. Add garlic and cook for 30 seconds. Add chicken, cook until no longer pink. Add peas and green onions and cook until peas are warmed. Crack eggs into pan and scramble, mixing with vegetables. Add rice, almonds and soy sauce to pan. Stir to combine. Adjust flavors if necessary.
For portion control divide the recipe into 8 or 12 ounce mason jars. (visitbit.ly/Sarakitchenitems). Serves 3-4