Chicken Stir-Fried Rice with Crispy Vegetables

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

Chicken Stir-Fried Rice with Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Chicken Stir-Fried Rice with Crispy Vegetables

Enjoy a light yet flavorful stir-fry featuring tender chicken breast, a fluffy base of brown rice, and a medley of crisp vegetables all tossed in a hint of sesame oil. This satisfying dish balances textures and flavors from savory chicken to crunchy, colorful veggies for a nourishing meal.

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NUTRITION

356kcal
Protein
36.2g
Fat
12.9g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

1 Large Egg

0.33 cup Cooked Brown Rice

0.5 cup Mixed Bell Peppers

0.5 cup Julienned Carrots

0.25 cup Bean Sprouts

1 teaspoon Sesame Oil

1 tablespoon Low Sodium Soy Sauce

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PREPARATION

  • 1

    Cut the chicken breast into small bite-sized pieces and season lightly with salt and pepper if desired.

  • 2

    Heat the sesame oil in a skillet or wok over medium-high heat.

  • 3

    Add the chicken and stir-fry until lightly browned and mostly cooked through, about 4-5 minutes.

  • 4

    Push the chicken to the side and crack the egg in the empty space. Scramble it until fully cooked and mix it with the chicken.

  • 5

    Add in the brown rice, mixed bell peppers, julienned carrots, and bean sprouts. Stir-fry for another 2-3 minutes until vegetables are crisp-tender and rice is heated through.

  • 6

    Drizzle the low sodium soy sauce over the mixture and toss everything well to combine.

  • 7

    Taste and adjust seasoning as needed, then serve immediately.

Chicken Stir-Fried Rice with Crispy Vegetables

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

Chicken Stir-Fried Rice with Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Chicken Stir-Fried Rice with Crispy Vegetables

Enjoy a light yet flavorful stir-fry featuring tender chicken breast, a fluffy base of brown rice, and a medley of crisp vegetables all tossed in a hint of sesame oil. This satisfying dish balances textures and flavors from savory chicken to crunchy, colorful veggies for a nourishing meal.

NUTRITION

356kcal
Protein
36.2g
Fat
12.9g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

1 Large Egg

0.33 cup Cooked Brown Rice

0.5 cup Mixed Bell Peppers

0.5 cup Julienned Carrots

0.25 cup Bean Sprouts

1 teaspoon Sesame Oil

1 tablespoon Low Sodium Soy Sauce

PREPARATION

  • 1

    Cut the chicken breast into small bite-sized pieces and season lightly with salt and pepper if desired.

  • 2

    Heat the sesame oil in a skillet or wok over medium-high heat.

  • 3

    Add the chicken and stir-fry until lightly browned and mostly cooked through, about 4-5 minutes.

  • 4

    Push the chicken to the side and crack the egg in the empty space. Scramble it until fully cooked and mix it with the chicken.

  • 5

    Add in the brown rice, mixed bell peppers, julienned carrots, and bean sprouts. Stir-fry for another 2-3 minutes until vegetables are crisp-tender and rice is heated through.

  • 6

    Drizzle the low sodium soy sauce over the mixture and toss everything well to combine.

  • 7

    Taste and adjust seasoning as needed, then serve immediately.