Chicken Kimchi Fried Rice with Crispy Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Chicken Kimchi Fried Rice with Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Chicken Kimchi Fried Rice with Crispy Vegetables

Enjoy a vibrant twist on a classic fried rice that marries tender shredded chicken with tangy kimchi and a medley of crispy vegetables. This dish offers a satisfying mix of textures and bold flavors, accented by a lightly scrambled egg and the nutty aroma of brown rice.

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NUTRITION

358kcal
Protein
36.3g
Fat
8.7g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

1 large Egg

1/2 cup Kimchi

1/2 cup Brown Rice, cooked

1/2 cup Diced Carrots

1 tablespoon Green Onions

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PREPARATION

  • 1

    Preheat a large non-stick skillet over medium heat and lightly coat with a small amount of your preferred oil.

  • 2

    Add the diced carrots to the skillet and sauté for 2-3 minutes until they start to soften and become crisp.

  • 3

    Push the vegetables to one side and add the beaten egg to the pan. Scramble lightly until just set, then mix with the vegetables.

  • 4

    Add the shredded or diced chicken breast to the pan and stir for another 2 minutes until heated through.

  • 5

    Stir in the cooked brown rice and kimchi, tossing all ingredients together to ensure even distribution of flavors.

  • 6

    Cook for an additional 3-4 minutes, allowing the rice to get slightly crispy on the bottom while absorbing the kimchi’s tangy notes.

  • 7

    Finish by garnishing with chopped green onions before serving.

Chicken Kimchi Fried Rice with Crispy Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Chicken Kimchi Fried Rice with Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Chicken Kimchi Fried Rice with Crispy Vegetables

Enjoy a vibrant twist on a classic fried rice that marries tender shredded chicken with tangy kimchi and a medley of crispy vegetables. This dish offers a satisfying mix of textures and bold flavors, accented by a lightly scrambled egg and the nutty aroma of brown rice.

NUTRITION

358kcal
Protein
36.3g
Fat
8.7g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

1 large Egg

1/2 cup Kimchi

1/2 cup Brown Rice, cooked

1/2 cup Diced Carrots

1 tablespoon Green Onions

PREPARATION

  • 1

    Preheat a large non-stick skillet over medium heat and lightly coat with a small amount of your preferred oil.

  • 2

    Add the diced carrots to the skillet and sauté for 2-3 minutes until they start to soften and become crisp.

  • 3

    Push the vegetables to one side and add the beaten egg to the pan. Scramble lightly until just set, then mix with the vegetables.

  • 4

    Add the shredded or diced chicken breast to the pan and stir for another 2 minutes until heated through.

  • 5

    Stir in the cooked brown rice and kimchi, tossing all ingredients together to ensure even distribution of flavors.

  • 6

    Cook for an additional 3-4 minutes, allowing the rice to get slightly crispy on the bottom while absorbing the kimchi’s tangy notes.

  • 7

    Finish by garnishing with chopped green onions before serving.