YOUR SOLIN GENERATED RECIPE
Chicken Fried Rice with Vegetables
Sautéed chicken breast and crisp vegetables tossed with fluffy brown rice and savory coconut aminos for a satisfying, protein-packed meal.
INGREDIENTS
4.5 oz chicken breast
0.5 cup cooked brown rice
1 large egg
0.5 cup carrots
0.5 cup frozen peas
0.25 cup green onions
0.5 tsp avocado oil
0.5 tsp toasted sesame oil
1 tbsp coconut aminos
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp garlic
1 tsp ginger
PREPARATION
Heat avocado oil in a large skillet or wok over medium-high heat.
Season diced chicken with sea salt and black pepper, then sauté until golden and cooked through.
Push chicken to the side, add minced garlic and ginger, and sauté until fragrant.
Stir in diced carrots and frozen peas, cooking until the carrots are slightly tender.
Add the cooked brown rice and coconut aminos, tossing everything together to combine.
Create a well in the center, crack the egg into it, and scramble until set before mixing into the rice.
Drizzle with toasted sesame oil and garnish with sliced green onions before serving.