Chicken and Vegetable Fried Rice

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

Chicken and Vegetable Fried Rice

YOUR SOLIN GENERATED RECIPE

Chicken and Vegetable Fried Rice

Pan-seared chicken breast tossed with fluffy jasmine rice, crisp vegetables, and a savory tamari glaze for a wholesome and aromatic stir-fry.

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NUTRITION

511kcal
Protein
45.2g
Fat
13.4g
Carbs
48.9g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.75 cup cooked jasmine rice

1 large egg

0.5 cup frozen peas and carrots

0.25 cup green onions

1 tsp sesame oil

1 tbsp tamari

0.25 tsp garlic powder

0.25 tsp ground ginger

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Dice the chicken breast into small, bite-sized pieces and season evenly with sea salt, black pepper, garlic powder, and ground ginger.

  • 2

    Heat a large non-stick skillet or wok over medium-high heat and add half of the sesame oil to coat the surface.

  • 3

    Add the seasoned chicken to the skillet and sauté until golden brown and cooked through, approximately 5-7 minutes, then remove the chicken and set aside.

  • 4

    In the same skillet, add the remaining sesame oil along with the frozen peas and carrots, sautéing for 2-3 minutes until tender.

  • 5

    Push the vegetables to one side of the pan and crack the egg into the empty space, scrambling it quickly until just set.

  • 6

    Add the cooked jasmine rice and the cooked chicken back into the skillet, stirring vigorously to combine all ingredients.

  • 7

    Drizzle the tamari over the mixture and toss continuously for 2 minutes to ensure the rice is heated through and slightly crispy.

  • 8

    Garnish the dish with freshly sliced green onions and serve immediately while hot.

Chicken and Vegetable Fried Rice

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

Chicken and Vegetable Fried Rice

YOUR SOLIN GENERATED RECIPE

Chicken and Vegetable Fried Rice

Pan-seared chicken breast tossed with fluffy jasmine rice, crisp vegetables, and a savory tamari glaze for a wholesome and aromatic stir-fry.

NUTRITION

511kcal
Protein
45.2g
Fat
13.4g
Carbs
48.9g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.75 cup cooked jasmine rice

1 large egg

0.5 cup frozen peas and carrots

0.25 cup green onions

1 tsp sesame oil

1 tbsp tamari

0.25 tsp garlic powder

0.25 tsp ground ginger

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Dice the chicken breast into small, bite-sized pieces and season evenly with sea salt, black pepper, garlic powder, and ground ginger.

  • 2

    Heat a large non-stick skillet or wok over medium-high heat and add half of the sesame oil to coat the surface.

  • 3

    Add the seasoned chicken to the skillet and sauté until golden brown and cooked through, approximately 5-7 minutes, then remove the chicken and set aside.

  • 4

    In the same skillet, add the remaining sesame oil along with the frozen peas and carrots, sautéing for 2-3 minutes until tender.

  • 5

    Push the vegetables to one side of the pan and crack the egg into the empty space, scrambling it quickly until just set.

  • 6

    Add the cooked jasmine rice and the cooked chicken back into the skillet, stirring vigorously to combine all ingredients.

  • 7

    Drizzle the tamari over the mixture and toss continuously for 2 minutes to ensure the rice is heated through and slightly crispy.

  • 8

    Garnish the dish with freshly sliced green onions and serve immediately while hot.