Name: Chicken and Egg Fried Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 large egg; 0.5 cup cooked jasmine rice; 0.5 cup frozen peas and carrots; 0.25 cup green onions; 1 clove garlic; 0.5 tsp fresh ginger; 1 tsp avocado oil; 1 tsp toasted sesame oil; 1 tbsp tamari; 0.25 tsp sea salt; 0.25 tsp black pepper

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Chicken and Egg Fried Rice

Sautéed chicken and fluffy jasmine rice tossed with crisp vegetables and a savory tamari-ginger glaze for a perfectly balanced and fragrant meal.

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NUTRITION

Protein

45.3g

Fat

18.3g

Carbs

45.0g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 large egg

0.5 cup cooked jasmine rice

0.5 cup frozen peas and carrots

0.25 cup green onions

1 clove garlic

0.5 tsp fresh ginger

1 tsp avocado oil

1 tsp toasted sesame oil

1 tbsp tamari

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Dice the chicken breast into small, uniform bite-sized pieces and season with sea salt and black pepper.
2
In a small bowl, whisk the egg until smooth.
3
Heat a large skillet or wok over medium-high heat with half of the avocado oil. Pour in the egg and scramble quickly until just set, then remove from the pan and set aside.
4
Add the remaining avocado oil to the same pan. Add the chicken pieces and sauté until golden brown and cooked through, about 5-6 minutes.
5
Stir in the minced garlic, grated ginger, and frozen peas and carrots. Cook for 2-3 minutes until the vegetables are tender.
6
Add the cooked jasmine rice to the pan, breaking up any clumps. Drizzle with tamari and toasted sesame oil.
7
Toss everything together for 2 minutes, allowing the rice to slightly crisp and absorb the flavors.
8
Fold the scrambled egg and chopped green onions back into the rice. Stir once more to combine and serve immediately.