Recipe by Shayla Leftridge
Nutrition
Calories: 279 | Fat: 9g | Carbs: 22g | Protein: 21g
Ingredients
- ½ t. sesame oil
- ½ t. olive oil
- ½ t. all purpose seasoning (such as Kinders, Dan-O’s etc.)
- 1 c. day old wild rice or basmati
- 6 oz. boneless skinless chicken thigh (or other protein)
- ¼-½ cup chopped oyster or baby bella mushrooms
- ½ cup mixed vegetables of choice (broccoli, carrot, green beans etc.)
- 2 T. soy sauce (or teriyaki sauce)
- ½ cup dark leafy greens of choice (spinach, bok choy, cabbage, spring mix etc.)
- 1 T. minced ginger
- 1 T. minced garlic
- ¼ cup chopped onion
- 1 scallion stalks (chopped)
- 1 egg
- A dash of crushed red pepper
- Salt and pepper to taste
Directions
- Oil pan with olive oil and season chicken. Pan sear chicken on med-high until seared on both sides. Add onions and veggies (not mushrooms or greens.)
- Lower heat and add sesame oil, garlic, mushrooms, greens, ginger, and crushed red pepper (optional). Stir until the greens wilt.
- Add rice and soy sauce, stir thoroughly until the color is uniform.
- Separate contents in pan by moving food to the sides to create a hole in the center. Add a raw egg in the center and scramble it. (Do not mix with other ingredients until the egg is fully scrambled.)
- Gently mix all the food in the pan and top with fresh scallions and sesame seeds (optional).
Recipe created in collaboration with Hernshaw Farms | hernshawfarms.com
