Ingredients

• 2 cups of wholegrain cooked rice (can cook in advance)
• 2 medium breast of chicken (can cook in advance)
• 2 large eggs, whisked
• 1 tbsp tomato paste
• 1 tbsp reduced sodium soy sauce (or Braggs Amino acids)
• 2 tsp maple syrup
• 2 tsp fresh lime juice
• pinch of red pepper flakes

• 1 purple onion, diced
• 2 medium carrots, diced
• 1 red pepper, seeded and diced  (I used green in picture attached, as I didn’t have red..)
• 1 small broccoli head, cut into small florets
• 2 large cloves garlic, minced
• 2 cm ginger, minced
• olive oil, salt & pepper
• coriander (cilantro) or herb of choice to garish

Instructions

1. Place chicken breasts on  baking tray, with a little salt & pepper and dash of soy sauce
2. Cook at 180 C until cooked (about 20 minutes)
3. Let cool, slice into 1 cm squares
4. Meanwhile, in a small bowl, add 2 tbsp water and whisk in tomato paste,soy sauce, maple syrup, lime juice and pepper flakes
5. Add 1tsp olive oil to a flat skillet over medium heat. Add eggs and cook without stirring, so you have a thin pancake-like mixture
6. Transfer to a cutting board and slice into 1 cm pieces
7. In a small wok, heat 1 tsp olive oil
8. Add garlic, ginger, and onion – cook for a minute or so
9. Add carrots, red pepper, stir for a few more minutes, add broccoli
10. Mix in cooked rice until heated, and add sauce and stir for another few minutes
11. Gently stir in cooked chicken and egg pieces
12. Garnish with herb of choice