YOUR SOLIN GENERATED RECIPE
Crispy Sesame Chicken Fried Rice
Pan-seared chicken breast tossed with chilled jasmine rice and crisp vegetables in a savory sesame-tamari glaze, offering a satisfying crunch in every bite.
INGREDIENTS
4.5 oz chicken breast
0.5 cup cooked jasmine rice
1 large egg
0.25 cup frozen peas
0.25 cup carrots
1 tsp avocado oil
0.5 tsp toasted sesame oil
1 tbsp tamari
1 stalk green onion
0.25 tsp garlic powder
0.25 tsp ground ginger
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Pat the chicken breast dry with a paper towel and dice into bite-sized pieces before seasoning with sea salt, black pepper, garlic powder, and ground ginger.
Heat the avocado oil in a large skillet or wok over medium-high heat until it begins to shimmer.
Add the seasoned chicken to the hot pan in a single layer and sear until golden brown and cooked through, approximately 5 to 6 minutes.
Toss in the finely diced carrots and frozen peas, sautéing for about 3 minutes until the vegetables are tender-crisp and vibrant.
Push the chicken and vegetable mixture to one side of the skillet, crack the egg into the cleared space, and scramble quickly until just set.
Incorporate the chilled jasmine rice into the pan, breaking up any large clumps with a spatula to ensure even heating.
Drizzle the tamari and toasted sesame oil over the rice, stir-frying everything together for 2 to 3 minutes until the rice is heated through and slightly crispy.
Remove the pan from the heat and garnish the dish with freshly sliced green onions before serving immediately.