Name: Chicken and Egg Fried Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 large egg; 0.5 cup cooked brown rice; 0.5 cup frozen peas and carrots; 0.25 cup white onion; 1 tsp toasted sesame oil; 1 tbsp coconut aminos; 0.25 tsp garlic powder; 0.25 tsp ground ginger; 1 stalk green onion; 0.13 tsp sea salt; 0.13 tsp black pepper

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Chicken and Egg Fried Rice

Sautéed chicken and fluffy brown rice stir-fried with crisp garden vegetables and farm-fresh eggs for a savory, nutrient-dense meal.

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NUTRITION

Protein

55.9g

Fat

17g

Carbs

46.5g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 large egg

0.5 cup cooked brown rice

0.5 cup frozen peas and carrots

0.25 cup white onion

1 tsp toasted sesame oil

1 tbsp coconut aminos

0.25 tsp garlic powder

0.25 tsp ground ginger

1 stalk green onion

0.13 tsp sea salt

0.13 tsp black pepper

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PREPARATION

1
Dice the chicken breast into bite-sized pieces and season with garlic powder, ground ginger, sea salt, and black pepper.
2
Heat the toasted sesame oil in a large skillet or wok over medium-high heat.
3
Add the chicken and diced white onion to the pan, sautéing until the chicken is browned and cooked through.
4
Stir in the frozen peas and carrots, cooking for 2-3 minutes until they are tender and bright.
5
Push the chicken and vegetable mixture to one side of the pan and crack the egg into the empty space.
6
Scramble the egg quickly with a spatula until just set, then incorporate it into the rest of the mixture.
7
Add the cooked brown rice and coconut aminos to the pan, tossing everything together for 2 minutes to heat through and caramelize slightly.
8
Garnish with thinly sliced green onion and serve immediately.