YOUR SOLIN GENERATED RECIPE
Chicken and Egg Fried Rice
Chicken breast and fluffy eggs stir-fried with chilled brown rice and crisp garden vegetables, finished with a savory splash of coconut aminos for a satisfying, umami-rich finish.
INGREDIENTS
4 oz Chicken breast
1 large Egg
0.5 cup Brown rice
0.5 cup Carrots
0.5 cup Frozen peas
0.25 cup Green onions
1 clove Garlic
0.5 tsp Avocado oil
0.5 tsp Sesame oil
1 tbsp Coconut aminos
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Dice the chicken breast into small, uniform bite-sized pieces and season with sea salt and black pepper.
Whisk the egg in a small bowl. Heat a large non-stick skillet or wok over medium heat with a tiny drop of avocado oil, scramble the egg until just set, then remove and set aside.
Increase the heat to medium-high and add the remaining avocado oil to the skillet. Add the chicken pieces and sear until golden brown and cooked through, about 5-6 minutes.
Add the diced carrots to the skillet with the chicken and sauté for 3 minutes until slightly softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
Add the chilled cooked brown rice and frozen peas to the pan. Use a spatula to break up any rice clumps and stir-fry for 3-4 minutes until the rice is heated through and the peas are bright green.
Return the scrambled egg to the pan and add the coconut aminos, sesame oil, and sliced green onions.
Toss everything together for one final minute to incorporate the flavors and serve immediately.