Chicken and Egg Brown Rice Stir-Fry with Crisp Vegetables

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

Chicken and Egg Brown Rice Stir-Fry with Crisp Vegetables

YOUR SOLIN GENERATED RECIPE

Chicken and Egg Brown Rice Stir-Fry with Crisp Vegetables

Enjoy a vibrant stir-fry packed with lean chicken, scrambled eggs, nutty brown rice, and an array of crisp vegetables. This balanced dish delivers a satisfying mix of textures and flavors with lightly seasoned stir-fry action that's both wholesome and energizing.

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NUTRITION

427kcal
Protein
39.3g
Fat
13.6g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Large Eggs

1/2 cup Cooked Brown Rice

1 cup Chopped Broccoli

1/2 cup Chopped Red Bell Pepper

1/2 cup Shredded Carrot

1 clove Minced Garlic

1 tsp Grated Fresh Ginger

2 tsp Olive Oil

1 tbsp Low-Sodium Soy Sauce

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PREPARATION

  • 1

    Heat olive oil in a large non-stick skillet or wok over medium heat. Add minced garlic and grated ginger, sauté for about 30 seconds until fragrant.

  • 2

    Add the chicken breast, cut into bite-sized strips, and stir-fry until nearly cooked through, approximately 4-5 minutes.

  • 3

    Toss in the chopped broccoli, red bell pepper, and shredded carrot. Stir-fry for an additional 3-4 minutes until the vegetables become crisp-tender.

  • 4

    Push the chicken and vegetables to the side of the pan and crack the eggs into the cleared space. Scramble them gently until just set, then mix with the rest of the ingredients.

  • 5

    Stir in the cooked brown rice and drizzle with low-sodium soy sauce. Combine all ingredients thoroughly, cooking for another 1-2 minutes to heat through.

  • 6

    Serve immediately while hot and enjoy your balanced, flavorful stir-fry.

Chicken and Egg Brown Rice Stir-Fry with Crisp Vegetables

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

Chicken and Egg Brown Rice Stir-Fry with Crisp Vegetables

YOUR SOLIN GENERATED RECIPE

Chicken and Egg Brown Rice Stir-Fry with Crisp Vegetables

Enjoy a vibrant stir-fry packed with lean chicken, scrambled eggs, nutty brown rice, and an array of crisp vegetables. This balanced dish delivers a satisfying mix of textures and flavors with lightly seasoned stir-fry action that's both wholesome and energizing.

NUTRITION

427kcal
Protein
39.3g
Fat
13.6g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Large Eggs

1/2 cup Cooked Brown Rice

1 cup Chopped Broccoli

1/2 cup Chopped Red Bell Pepper

1/2 cup Shredded Carrot

1 clove Minced Garlic

1 tsp Grated Fresh Ginger

2 tsp Olive Oil

1 tbsp Low-Sodium Soy Sauce

PREPARATION

  • 1

    Heat olive oil in a large non-stick skillet or wok over medium heat. Add minced garlic and grated ginger, sauté for about 30 seconds until fragrant.

  • 2

    Add the chicken breast, cut into bite-sized strips, and stir-fry until nearly cooked through, approximately 4-5 minutes.

  • 3

    Toss in the chopped broccoli, red bell pepper, and shredded carrot. Stir-fry for an additional 3-4 minutes until the vegetables become crisp-tender.

  • 4

    Push the chicken and vegetables to the side of the pan and crack the eggs into the cleared space. Scramble them gently until just set, then mix with the rest of the ingredients.

  • 5

    Stir in the cooked brown rice and drizzle with low-sodium soy sauce. Combine all ingredients thoroughly, cooking for another 1-2 minutes to heat through.

  • 6

    Serve immediately while hot and enjoy your balanced, flavorful stir-fry.