YOUR SOLIN GENERATED RECIPE
Chicken and Vegetable Fried Rice
Sautéed chicken and vibrant vegetables tossed with fluffy brown rice and savory tamari for a fragrant, protein-packed meal.
INGREDIENTS
5 oz Chicken breast
0.5 cup Cooked brown rice
1 large Egg
0.25 cup Carrots
0.25 cup Frozen peas
0.25 cup Green onions
1 tsp Avocado 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
Dice the chicken breast into small, uniform bite-sized pieces and season thoroughly 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 until shimmering.
Add the seasoned chicken to the pan and sauté until golden brown and cooked through, approximately 5 to 7 minutes.
Push the cooked chicken to one side of the pan and crack the egg into the empty space, scrambling it quickly until fully set.
Incorporate the diced carrots and frozen peas into the mixture, sautéing for an additional 2 to 3 minutes until the vegetables are tender-crisp.
Add the cooked brown rice and tamari to the skillet, tossing everything together for 2 minutes until the rice is heated through and well-coated.
Remove from heat, garnish with sliced green onions, and serve immediately while hot.