YOUR SOLIN GENERATED RECIPE
Savory Chicken and Vegetable Fried Rice
Sautéed chicken and fluffy brown rice tossed with crisp vegetables and a savory tamari glaze for a satisfying, protein-packed meal.
INGREDIENTS
4.5 oz chicken breast
0.5 cup cooked brown rice
1 large egg
0.5 cup frozen peas and carrots
0.25 cup white onion
1 tsp toasted sesame oil
0.5 tsp avocado oil
1 tbsp tamari
0.25 tsp garlic powder
0.25 tsp ground ginger
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp green onions
PREPARATION
Dice the chicken breast into small, even bite-sized pieces and season them with the sea salt and black pepper.
Heat the avocado oil in a large non-stick skillet or wok over medium-high heat until shimmering.
Add the diced chicken to the skillet and sauté for 5-6 minutes until golden brown and cooked through, then remove the chicken and set it aside on a plate.
In the same skillet, add the diced white onion and frozen peas and carrots, sautéing for 3-4 minutes until the onions are translucent and the vegetables are tender-crisp.
Push the vegetable mixture to one side of the pan and crack the egg into the cleared space, whisking quickly to scramble until fully set.
Add the cooked brown rice and the reserved chicken back into the skillet, tossing with the vegetables and egg.
Season the mixture with garlic powder and ground ginger, then drizzle the tamari and toasted sesame oil over the top.
Stir-fry everything together for an additional 2 minutes to allow the flavors to meld and the rice to become slightly toasted.
Remove from heat and garnish with thinly sliced green onions before serving immediately.