YOUR SOLIN GENERATED RECIPE
Egg and Chicken Rice Bowl
Fluffy brown rice topped with tender shredded chicken and a soft-scrambled egg, finished with sautéed zucchini and a drizzle of toasted sesame oil.
INGREDIENTS
0.5 cup Cooked Brown Rice
10 grams Cooked Chicken Breast
0.5 large Egg (whisked)
0.4 cup Chopped Zucchini
1 teaspoon Olive Oil
0.25 teaspoon Toasted Sesame Oil
PREPARATION
Heat the olive oil in a small non-stick skillet over medium heat.
Add the chopped zucchini to the pan and sauté for 3 to 4 minutes until it becomes tender-crisp.
Stir in the cooked brown rice and shredded chicken breast, heating until warmed through.
Push the rice and vegetable mixture to one side of the skillet and pour the whisked egg into the empty space.
Gently scramble the egg until just set, then fold it into the rest of the rice mixture.
Transfer the mixture to a bowl and finish with a drizzle of toasted sesame oil for a nutty aroma.