YOUR SOLIN GENERATED RECIPE
Chicken and Vegetable Fried Rice
Sautéed chicken and crisp vegetables tossed with fluffy brown rice and savory tamari for a wholesome, protein-packed meal that feels indulgent yet light.
INGREDIENTS
4.25 oz chicken breast
0.25 cup cooked brown rice
1 large egg
0.5 cup diced carrots
0.5 cup frozen peas
0.25 cup diced yellow onion
0.5 tsp avocado oil
0.5 tsp toasted sesame oil
1 tbsp low-sodium tamari
1 tsp minced fresh ginger
1 clove minced garlic
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Dice the chicken breast into small, bite-sized pieces and season evenly with the sea salt and black pepper.
Heat the avocado oil in a large skillet or wok over medium-high heat until shimmering.
Add the chicken to the pan and sauté until golden brown and cooked through, approximately 5-7 minutes, then remove from the pan and set aside.
In the same skillet, add the diced onion and carrots, cooking for 3-4 minutes until the onions are translucent and carrots are slightly tender.
Stir in the minced garlic, ginger, and frozen peas, sautéing for another 2 minutes until the aromatics are fragrant and peas are bright green.
Push the vegetable mixture to the outer edges of the pan and crack the egg into the center, scrambling it quickly until just set.
Return the cooked chicken and the cooked brown rice to the skillet, breaking up any clumps of rice with a spatula.
Drizzle the low-sodium tamari and toasted sesame oil over the mixture, tossing everything together for 2 minutes until the dish is piping hot and well combined.