YOUR SOLIN GENERATED RECIPE
Chicken and Egg Fried Rice
Sautéed chicken and fluffy eggs tossed with savory jasmine rice and crisp vegetables, finished with a drizzle of toasted sesame oil for a nutty aroma.
INGREDIENTS
4 oz chicken breast
1 large eggs
0.25 cup cooked jasmine rice
0.25 cup frozen peas
0.25 cup diced carrots
2 stalks green onion
1 clove garlic
0.25 tbsp avocado oil
0.5 tsp toasted sesame oil
1 tbsp tamari
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Dice the chicken breast into small, uniform pieces and season with the sea salt and black pepper.
Heat the avocado oil in a large skillet or wok over medium-high heat until shimmering.
Add the chicken to the skillet and sauté until golden brown and cooked through, then remove and set aside.
Whisk the eggs in a small bowl and pour them into the same skillet, scrambling quickly until just set before removing.
Add the diced carrots and frozen peas to the skillet, sautéing for 3-4 minutes until the carrots are tender.
Stir in the minced garlic and cook for 30 seconds until the aroma is released.
Add the cooked jasmine rice, chicken, and scrambled eggs back into the skillet, breaking up any rice clumps.
Drizzle the tamari and toasted sesame oil over the mixture, tossing constantly for 2 minutes until everything is well-coated and steaming.
Thinly slice the green onions and fold them into the rice just before serving.