YOUR SOLIN GENERATED RECIPE
Crispy Sesame Chicken Fried Rice
Sautéed chicken and chilled brown rice tossed with vibrant vegetables in a savory sesame glaze for a protein-packed meal with a satisfying crunch.
INGREDIENTS
5 oz chicken breast
0.25 cup cooked brown rice
1 large egg
0.5 tsp avocado oil
0.5 tsp toasted sesame oil
0.5 cup frozen peas and carrots
2 tbsp coconut aminos
1 stalk green onion
0.25 tsp garlic powder
0.25 tsp ground ginger
1 tsp sesame seeds
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Pat the chicken breast dry and cut into small, uniform cubes.
Season the chicken cubes evenly with sea salt, black pepper, garlic powder, and ground ginger.
Heat the avocado oil in a large non-stick skillet or wok over medium-high heat.
Add the chicken to the pan and sauté for 5-6 minutes until golden brown and fully cooked through, then move the chicken to one side of the pan.
Crack the egg into the empty side of the pan and scramble quickly until just set.
Add the chilled brown rice and the frozen peas and carrots to the pan, breaking up any rice clumps with a spatula.
Drizzle the coconut aminos and toasted sesame oil over the mixture, tossing everything together over high heat for 3 minutes until the rice is heated through and slightly crispy.
Remove from heat and garnish with thinly sliced green onions and sesame seeds before serving.