YOUR SOLIN GENERATED RECIPE
Chicken and Egg Fried Rice
Sautéed chicken and fluffy brown rice tossed with crisp vegetables and a savory coconut amino glaze for a satisfying, protein-packed meal.
INGREDIENTS
4 oz chicken breast
1 large egg
0.5 cup cooked brown rice
0.25 cup frozen peas and carrots
1 tsp avocado oil
0.5 tsp toasted sesame oil
1 tbsp coconut aminos
1 clove garlic
1 tsp fresh ginger
1 stalk green onion
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
Dice the chicken breast into small, bite-sized pieces and season with sea salt and black pepper.
Heat the avocado oil in a large skillet or wok over medium-high heat.
Add the chicken to the skillet and sauté until golden brown and cooked through, about 5-6 minutes.
Add the minced garlic, grated ginger, and frozen peas and carrots to the pan, stirring for 2 minutes until fragrant and the vegetables are tender.
Push the chicken and vegetable mixture to one side of the pan and crack the egg into the empty space.
Scramble the egg quickly until just set, then incorporate it into the rest of the mixture.
Add the cooked brown rice to the skillet, breaking up any clumps with a spatula.
Drizzle the coconut aminos and toasted sesame oil over the rice, tossing everything together for 2-3 minutes until the rice is heated through and slightly crisp.
Remove from heat and garnish with thinly sliced green onions before serving.