YOUR SOLIN GENERATED RECIPE
Chicken and Egg Fried Rice
Sautéed chicken and fluffy brown rice tossed with crisp vegetables and scrambled egg in a savory, toasted sesame glaze.
INGREDIENTS
4 oz chicken breast
1 large egg
0.5 cup cooked brown rice
0.5 cup frozen peas and carrots
2 stalks green onions
1 tsp toasted sesame oil
1 tbsp tamari
0.25 tsp garlic powder
0.25 tsp ground ginger
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Dice the chicken breast into small, uniform bite-sized pieces and season them evenly with the sea salt, black pepper, garlic powder, and ground ginger.
Heat the toasted sesame oil in a large non-stick skillet or wok over medium-high heat until shimmering.
Add the seasoned chicken to the pan and sauté until golden brown and cooked through, approximately 5 to 6 minutes.
Push the cooked chicken to one side of the pan and crack the egg into the cleared space, whisking it quickly with a spatula until it is scrambled and just set.
Add the cooked brown rice and the frozen peas and carrots to the skillet, stirring everything together to combine.
Drizzle the tamari over the mixture and continue to stir-fry for 3 minutes, allowing the rice to get slightly crispy and the vegetables to heat through.
Thinly slice the green onions and fold them into the rice just before removing the pan from the heat.
Transfer the fried rice to a bowl and serve immediately while hot.