• 1 egg
  • 2 cups of rice, cooked (preferably brown)
  • 1 cooked breast of chicken
  • 1/2 cup of diced onions, roasted
  • 1/2 cup of diced red peppers, roasted
  • 1/2 cup of peas, can use frozen and then thaw
  • 2 tbsp of soy sauce or liquid aminos
  • salt and pepper to taste
  • 1 tbsp of coconut oil (divided use)
  • Optional: Add Sriracha and some basil or cilantro onto the top of your stir-fry.


Cook the rice according to the directions on the package.

Heat up a large pan with the coconut oil. Once the oil melts, the pan is hot enough and you are ready for the next step.

Put your cooked rice in the hot pan first, and then crack the egg in, stirring and folding it into the rice. Cook for about two minutes, and then add in the soy sauce or liquid aminos, diced and roasted peppers and onions, and the cooked and diced chicken breast. Cook for an additional 5-10 minutes on medium heat. Top with some fresh basil or cilantro and serve hot.

Serves 2



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