Serves 2

Ingredients

• 2 cloves minced fresh garlic

• ½ onion, chopped

• 2 cups brown rice

• 2 eggs

• 3 tablespoons coconut oil

• ¼ cup light soy sauce

• 2 chicken breasts

• 2 tablespoons sesame oil

• 4 tablespoons teriyaki sauce

• 2 teaspoons ground ginger

• 1 tablespoon garlic powder

• 1 pinch of paprika

• Salt and pepper to season

• 2 cups mixed veggies (Lizzy usually uses the frozen bag of mixed peas, carrots, edamame, and green beans)

1. Mix together 1 tablespoon of the sesame oil and the teriyaki sauce together with the ginger, garlic powder, paprika, salt and pepper. Slice up the chicken breasts and marinade the chicken in the sauce for 20-30 minutes.

2. In the meantime, cook rice and veggies as indicated. Fry and scramble eggs and set everything aside.

3. Sauté the chicken, minced garlic and onions in remaining 1 tablespoon of sesame oil until well cooked.

4. Once chicken is done cooking, use a wok (or large frying pan) to heat up the coconut oil, and combine the rice, veggies, eggs, and chicken. Mix in the soy sauce and any left over marinade, gradually adding more to taste. Stir every few minutes.