YOUR SOLIN GENERATED RECIPE
Crispy Egg Fried Rice with Tender Carrots
A savory stir-fry of chilled jasmine rice and crisp-tender carrots tossed with golden-fried eggs and succulent chicken for a satisfying, protein-packed meal.
INGREDIENTS
4 oz chicken breast
2 large eggs
0.5 cup cooked jasmine rice
1 cup carrots
1 tsp sesame oil
1 tbsp tamari
0.25 cup green onions
1 tsp fresh ginger
1 clove garlic
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Diced the chicken breast into bite-sized pieces and season with sea salt and black pepper.
Heat a large non-stick skillet or wok over medium-high heat and add the sesame oil.
Sauté the chicken until golden brown and cooked through, approximately 5-6 minutes, then push to the outer edges of the pan.
Crack the eggs into the center of the pan and scramble quickly until they are just set.
Add the shredded carrots, minced ginger, and minced garlic to the pan, stir-frying for 2 minutes until the carrots are slightly tender and aromatic.
Incorporate the chilled jasmine rice, breaking up any clumps with a spatula, and drizzle the tamari over the mixture.
Stir-fry everything together for an additional 3-4 minutes until the rice is heated through and develops a slight crisp.
Remove from heat, garnish with sliced green onions, and serve immediately.