Name: Chicken and Vegetable Fried Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Chicken breast; 1 large Egg; 0.5 cup Cooked brown rice; 0.5 cup Frozen peas and carrots; 1 tsp Sesame oil; 1 tbsp Coconut aminos; 1 clove Garlic; 1 tsp Fresh ginger; 2 tbsp Green onions; 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 Vegetable Fried Rice

Stir-fried chicken and crisp vegetables tossed with fluffy brown rice in a savory, umami-rich coconut aminos sauce.

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NUTRITION

Protein

52.1g

Fat

15.8g

Carbs

39.8g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

1 large Egg

0.5 cup Cooked brown rice

0.5 cup Frozen peas and carrots

1 tsp Sesame oil

1 tbsp Coconut aminos

1 clove Garlic

1 tsp Fresh ginger

2 tbsp Green onions

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
Heat the sesame oil in a large non-stick skillet or wok over medium-high heat until shimmering.
3
Add the chicken to the pan and sauté for 5-6 minutes until golden brown and cooked through, then transfer to a plate.
4
In the same pan, add the minced garlic and grated fresh ginger, sautéing for 30 seconds until fragrant.
5
Stir in the frozen peas and carrots, cooking for 2-3 minutes until they are heated through and tender.
6
Push the vegetables to the edge of the pan and crack the egg into the center, scrambling it quickly until just set.
7
Return the chicken to the pan along with the cooked brown rice and pour the coconut aminos over the top.
8
Toss everything together and stir-fry for an additional 2 minutes to allow the flavors to meld and the rice to slightly crisp.
9
Garnish with thinly sliced green onions and serve immediately while hot.