YOUR SOLIN GENERATED RECIPE
Chicken Fried Rice with Vegetables
Sautéed chicken breast and crisp vegetables tossed with chilled brown rice in a savory tamari glaze for a satisfying, protein-packed meal.
INGREDIENTS
5 oz chicken breast
0.5 cup cooked brown rice
1 large egg
0.5 cup diced carrots
0.5 cup frozen peas
0.25 cup sliced green onions
0 tsp sesame oil
0 tsp avocado oil
1 tbsp low-sodium 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 bite-sized pieces and season evenly with sea salt, black pepper, garlic powder, and ground ginger.
Heat the avocado oil in a large skillet or wok over medium-high heat until shimmering.
Add the chicken to the pan and cook until golden brown and cooked through, approximately 5 to 6 minutes, then remove the chicken and set it aside.
In the same skillet, add the diced carrots and frozen peas, sautéing for 3 to 4 minutes until they are tender-crisp.
Push the vegetables to the outer edges of the pan and crack the egg into the center, scrambling it quickly until fully set.
Add the cooked brown rice, cooked chicken, tamari, and sesame oil back into the skillet.
Toss all ingredients together over high heat for 2 to 3 minutes until the rice is heated through and slightly toasted.
Remove from heat and garnish with sliced green onions before serving warm.