YOUR SOLIN GENERATED RECIPE
Chicken and Egg Fried Rice
Sautéed chicken and fluffy eggs tossed with brown rice and crisp vegetables for a savory, nutrient-dense meal with a satisfyingly toasted finish.
INGREDIENTS
4 oz Chicken breast
2 large Eggs
0.5 cup Cooked brown rice
0.5 cup Frozen peas and carrots
2 whole Green onions
1 clove Garlic
1 tsp Toasted sesame oil
1 tbsp Tamari
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Dice the chicken breast into small, bite-sized cubes and season evenly with sea salt and black pepper.
Heat the toasted sesame oil in a large skillet or wok over medium-high heat until shimmering.
Add the chicken to the pan and sauté until golden brown and cooked through, approximately 5 to 6 minutes.
Push the chicken to one side of the pan and crack the eggs into the empty space, scrambling them quickly until fully set.
Incorporate the minced garlic and the frozen peas and carrots, stirring for 2 minutes until the vegetables are tender.
Add the cooked brown rice and tamari to the skillet, tossing all ingredients together for 3 minutes until the rice is heated through and slightly crisp.
Thinly slice the green onions and fold them into the rice just before serving for a fresh pop of flavor.