Crispy Sesame Chicken Fried Rice

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

Crispy Sesame Chicken Fried Rice

YOUR SOLIN GENERATED RECIPE

Crispy Sesame Chicken Fried Rice

Sautéed chicken breast tossed in arrowroot and toasted sesame oil for a crispy finish, combined with fiber-rich brown rice and colorful vegetables in a savory coconut aminos glaze.

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NUTRITION

512kcal
Protein
54.3g
Fat
13.3g
Carbs
43.3g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 tsp arrowroot powder

1 tsp toasted sesame oil

0.5 cup cooked brown rice

1 cup cauliflower rice

0.25 cup frozen peas and carrots

1 large egg white

1 tbsp coconut aminos

0.25 tsp garlic powder

0.25 tsp ground ginger

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the chicken breast dry and toss in a bowl with arrowroot powder, sea salt, black pepper, garlic powder, and ginger until evenly coated.

  • 2

    Heat a large non-stick skillet or wok over medium-high heat with the toasted sesame oil.

  • 3

    Add the chicken to the pan in a single layer and cook for 5-6 minutes, turning occasionally until the edges are golden brown and crispy.

  • 4

    Push the chicken to one side of the pan and pour in the egg white, scrambling it quickly until just set.

  • 5

    Add the cooked brown rice, cauliflower rice, and frozen peas and carrots to the pan, stirring everything together.

  • 6

    Pour the coconut aminos over the mixture and sauté for another 3-4 minutes until the cauliflower rice is tender and the flavors are well combined.

  • 7

    Garnish with sesame seeds and serve immediately while hot.

Crispy Sesame Chicken Fried Rice

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

Crispy Sesame Chicken Fried Rice

YOUR SOLIN GENERATED RECIPE

Crispy Sesame Chicken Fried Rice

Sautéed chicken breast tossed in arrowroot and toasted sesame oil for a crispy finish, combined with fiber-rich brown rice and colorful vegetables in a savory coconut aminos glaze.

NUTRITION

512kcal
Protein
54.3g
Fat
13.3g
Carbs
43.3g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 tsp arrowroot powder

1 tsp toasted sesame oil

0.5 cup cooked brown rice

1 cup cauliflower rice

0.25 cup frozen peas and carrots

1 large egg white

1 tbsp coconut aminos

0.25 tsp garlic powder

0.25 tsp ground ginger

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

  • 1

    Pat the chicken breast dry and toss in a bowl with arrowroot powder, sea salt, black pepper, garlic powder, and ginger until evenly coated.

  • 2

    Heat a large non-stick skillet or wok over medium-high heat with the toasted sesame oil.

  • 3

    Add the chicken to the pan in a single layer and cook for 5-6 minutes, turning occasionally until the edges are golden brown and crispy.

  • 4

    Push the chicken to one side of the pan and pour in the egg white, scrambling it quickly until just set.

  • 5

    Add the cooked brown rice, cauliflower rice, and frozen peas and carrots to the pan, stirring everything together.

  • 6

    Pour the coconut aminos over the mixture and sauté for another 3-4 minutes until the cauliflower rice is tender and the flavors are well combined.

  • 7

    Garnish with sesame seeds and serve immediately while hot.