Name: Chicken and Vegetable Fried Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 0.5 cup cooked brown rice; 1 large egg; 0.5 cup frozen peas and carrots; 1 tsp avocado oil; 1 tsp toasted sesame oil; 1 tbsp low-sodium tamari; 0.25 cup green onions; 1 tsp fresh ginger; 1 clove garlic; 0.25 tsp sea salt; 0.25 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 Vegetable Fried Rice

Sautéed chicken and chilled brown rice tossed with crisp garden vegetables and a savory tamari-sesame glaze for a satisfying, protein-packed bowl.

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NUTRITION

Protein

49.1g

Fat

19.4g

Carbs

39.2g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

0.5 cup cooked brown rice

1 large egg

0.5 cup frozen peas and carrots

1 tsp avocado oil

1 tsp toasted sesame oil

1 tbsp low-sodium tamari

0.25 cup green onions

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.
2
Heat avocado oil in a large skillet or wok over medium-high heat.
3
Add the chicken to the skillet and cook until golden brown and cooked through, about 5-6 minutes.
4
Stir in the minced garlic, fresh ginger, and frozen peas and carrots, sautéing for 2-3 minutes until the vegetables are tender.
5
Push the chicken and vegetable mixture to one side of the pan and crack the egg into the empty space, scrambling it until just set.
6
Add the cooked brown rice, low-sodium tamari, and toasted sesame oil to the pan.
7
Toss everything together over high heat for 2 minutes until the rice is heated through and slightly crispy.
8
Remove from heat and garnish with sliced green onions before serving.