YOUR SOLIN GENERATED RECIPE
Chicken and Egg Fried Rice
Sautéed chicken and fluffy eggs are tossed with chilled brown rice and crisp vegetables in a savory ginger-garlic sauce for a satisfying, protein-packed meal.
INGREDIENTS
4 oz chicken breast
2 whole eggs
0.5 cup cooked brown rice
0.5 cup frozen peas and carrots
0.25 cup green onions
1 tsp toasted sesame oil
1 tbsp tamari
1 tsp fresh ginger
1 clove garlic
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Dice the chicken breast into small, bite-sized pieces and whisk the eggs in a small bowl.
Heat a large non-stick skillet or wok over medium-high heat with half of the sesame oil.
Add the chicken to the skillet, seasoning with sea salt and black pepper, and sauté until golden brown and cooked through.
Push the chicken to one side of the pan, add the remaining sesame oil, and pour in the whisked eggs, scrambling them until just set.
Stir in the minced garlic, ginger, and frozen peas and carrots, cooking for about 2 minutes until the vegetables are tender.
Add the chilled brown rice and tamari to the pan, tossing everything together for 3 minutes until the rice is heated through and slightly crispy.
Remove from heat, garnish with sliced green onions, and serve immediately.