YOUR SOLIN GENERATED RECIPE
Crispy Fried Rice with Zesty Scrambled Eggs
Pan-seared chicken and rice crisped in avocado oil with vibrant peas and carrots, topped with fluffy eggs scrambled with a zesty kick of sriracha.
INGREDIENTS
4 oz Chicken breast
2 large Eggs
0.25 cup Cooked brown rice
0.5 tbsp Avocado oil
0.5 tsp Toasted sesame oil
0.25 cup Frozen peas
0.25 cup Frozen carrots
1 tbsp Coconut aminos
1 tsp Sriracha
0.25 tsp Sea salt
0.25 tsp Black pepper
1 stalk Green onion
PREPARATION
Heat avocado oil in a large skillet or wok over medium-high heat until shimmering.
Add the chopped chicken breast to the pan, season with sea salt and black pepper, and cook until golden brown and cooked through.
Push the chicken to the outer edges of the pan and add the cooked brown rice to the center, pressing it down firmly to maximize contact for a crispy texture.
Stir in the frozen peas, frozen carrots, coconut aminos, and toasted sesame oil, cooking for 3 minutes until the vegetables are tender.
In a small bowl, whisk the eggs together with the sriracha until well combined.
Create a well in the center of the rice mixture, pour in the egg mixture, and scramble gently until just set.
Toss all ingredients together to combine and serve immediately garnished with thinly sliced green onion.