Name: Chicken and Vegetable Fried Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.5 cup cooked brown rice; 1 large egg; 0.5 cup frozen peas and carrots; 0.25 cup white onion; 1 clove garlic; 1 tsp fresh ginger; 0.5 tsp sesame oil; 1 tbsp coconut aminos; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp green onions

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

YOUR SOLIN GENERATED RECIPE

Chicken and Vegetable Fried Rice

Pan-seared chicken breast tossed with nutty brown rice and vibrant crisp-tender vegetables in a savory tamari glaze.

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NUTRITION

Protein

56.5g

Fat

13.5g

Carbs

43.1g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1 large egg

0.5 cup frozen peas and carrots

0.25 cup white onion

1 clove garlic

1 tsp fresh ginger

0.5 tsp sesame oil

1 tbsp coconut aminos

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp green onions

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PREPARATION

1
Dice the chicken breast into small, uniform bite-sized pieces and season with sea salt and black pepper.
2
Heat a large non-stick skillet or wok over medium-high heat and add the sesame oil.
3
Add the chicken to the pan and sear until golden brown and cooked through, approximately 5-6 minutes.
4
Push the chicken to one side of the pan and add the diced white onion, minced garlic, and grated ginger to the empty space, sautéing until fragrant.
5
Stir in the frozen peas and carrots, cooking for 2-3 minutes until they are thawed and tender.
6
Crack the egg into a small bowl, whisk briefly, then pour into the pan and scramble until just set.
7
Add the cooked brown rice and coconut aminos to the skillet, tossing all ingredients together for 2 minutes to ensure the rice is heated through and well-coated.
8
Garnish with sliced green onions and serve immediately.