YOUR SOLIN GENERATED RECIPE
Chicken Fried Rice with Vegetables
Wok-seared chicken and fluffy brown rice tossed with crisp vegetables and a savory tamari glaze for a satisfying, protein-packed meal.
INGREDIENTS
4.5 oz Chicken breast
0.5 cup Cooked brown rice
1 large Egg
0.5 cup Frozen peas and carrots
0.5 cup Broccoli florets
1 tsp Toasted sesame oil
1 tbsp Tamari
0.25 tsp Garlic powder
0.25 tsp Ground ginger
1 medium Green onion
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Heat the toasted sesame oil in a large skillet or wok over medium-high heat until shimmering.
Season the diced chicken breast with sea salt, black pepper, garlic powder, and ground ginger.
Add the chicken to the skillet and sauté for 5-6 minutes until golden brown and cooked through, then remove the chicken and set aside.
In the same skillet, add the frozen peas, carrots, and broccoli florets, stir-frying for 3-4 minutes until tender-crisp.
Push the vegetables to the edges of the pan and crack the egg into the center, scrambling it quickly until fully set.
Return the cooked chicken to the pan along with the cooked brown rice.
Drizzle the tamari over the mixture and toss everything together for 2 minutes to incorporate the flavors and heat the rice.
Remove from heat and garnish with thinly sliced green onions before serving.