Chicken Fried Rice

1 cup brown rice, uncooked (160 grams)

2 tbsp coconut oil (40 mls)

400 grams chicken breast fillets

1 cup frozen peas (160 grams)

4 medium carrot, diced (280 grams)

1/3 cup tamari (gluten free soy sauce) (83.3 mls)

1 tsp ground ginger (1 grams)

2 free-range eggs, lightly beaten (100 grams)

Prepare the rice according to packet directions.

Heat the coconut oil in a frying pan over medium heat.

Finely slice the chicken and add to the pan and cook for 2-3 minutes, to brown.

Add the peas and carrot. Stir through and cook for 3-4 minutes or until tender crisp.

Add the tamari, ground ginger and cooked rice and stir to combine and heat through.

When all ingredients are well combined and chicken is cooked through, move everything to one side of the pan.

Add the egg and scramble, mixing through the rice once it starts to cook.