Ingredients

The following ingredients have 5 Servings
  • 2 eggs
  • 1 tbsp water
  • 2 tbsp butter (I use pastured butter (Kerrygold is one of my favorites))
  • 1 cup mushrooms (chopped )
  • 2 cups cooked brown rice (cold)
  • 16 oz cooked boneless chicken breast (chopped into bite-size pieces)
  • 2 scallions (white parts included, finely chopped)
  • 1 tbsp olive oil
  • 2 tbsp coconut aminos (or soy sauce (I prefer the flavor of the coconut aminos))
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/8 tsp cayenne pepper
  • toasted sesame seeds (optional, for garnish)

Instruction

  • In a small bowl, beat egg and water and set aside.
  • Melt butter in large wok or sauté pan over medium heat and add mushrooms.
  • Sauté mushrooms for 2 minutes, stirring occasionally.
  • Add the rice, chopped chicken, and green onion.
  • Cook, stirring often, for 6 minutes.
  • Push the rice mixture to the side of the wok or skillet and add the olive oil.
  • Add the eggs and scramble until thickened.
  • Stir the rice mixture and the scrambled egg together until combined.
  • Add coconut aminos or soy sauce, salt, black pepper, and cayenne pepper and stir until mixed thoroughly.
  • Garnish with sesame seeds and additional chopped green onions, if desired.