Makes 4 servings (¾ cup per serving)

Ingredients

• 1 tbsp sesame oil
• 2 boneless skinless chicken breasts, cut into 1 inch cubes
• 4 cups coleslaw mix
• 1 cup grated carrots
• 2 cloves minced garlic
• 1 tbsp minced fresh ginger
• 4 tbsp thinly sliced green onions
• 2 tbsp low sodium soy sauce
• 2 tsp rice vinegar
• 2 cups brown rice, cooked and cooled
• 2 large eggs

Preparation

1. In a large wok or fry pan, heat sesame oil over medium-high heat.
2. Add the chicken and cook, stirring frequently, until thoroughly cooked, about 5 minutes.
3. Add the coleslaw mix and carrots and cook until cabbage is soft, about 4 – 5 minutes.
4. Add garlic, ginger, green onions, soy sauce, vinegar and rice. Cook, stirring, until heated through.
5. Using a spatula, push rice and vegetables into a ring around the edge of the pan, leaving space in the center. Add eggs and cook, stirring, until eggs are lightly scrambled, about 2 minutes.
6. Stir rice and vegetables into eggs until evenly combined.
7. Serve and Enjoy!

Nutritional analysis per serving: 256 calories, 3 g fat, 21 g protein, 33 g carbohydrate (29 g available carbohydrate), 4 g fibre, 373 mg sodium

My Viva Plan Servings: 1 grain, 3 proteins, 2 vegetables, 1 fat

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