YOUR SOLIN GENERATED RECIPE
Chicken and Vegetable Fried Rice
Sautéed chicken breast and crisp vegetables tossed with nutty brown rice and a savory tamari glaze for a wholesome, protein-packed meal.
INGREDIENTS
3.5 oz chicken breast
0.5 cup cooked brown rice
1 large egg
0.5 cup carrots
0.5 cup frozen peas
0.25 cup green onions
0.5 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 chicken into bite-sized pieces and season with sea salt and black pepper.
Heat sesame oil in a large skillet or wok over medium-high heat.
Add chicken to the pan and sauté until golden brown and cooked through, then remove and set aside.
In the same pan, add diced carrots, minced garlic, and grated ginger, cooking until the carrots are slightly tender.
Stir in the frozen peas and cooked brown rice, breaking up any clumps with a spatula.
Push the rice and vegetables to one side of the pan and crack the egg into the empty space, scrambling until just set.
Return the chicken to the pan and drizzle with tamari, tossing everything together until well combined and heated through.
Garnish with sliced green onions before serving.