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; 1 tsp Avocado oil; 0.5 cup Frozen peas and carrots; 1 clove Garlic; 1 tsp Fresh ginger; 1 tbsp Coconut aminos; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 stalk Green onion

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 chilled jasmine rice tossed with vibrant vegetables and a savory coconut aminos glaze for a fragrant, protein-packed meal.

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NUTRITION

Protein

44.0g

Fat

13.6g

Carbs

46.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 large egg

0.5 cup Cooked jasmine rice

1 tsp Avocado oil

0.5 cup Frozen peas and carrots

1 clove Garlic

1 tsp Fresh ginger

1 tbsp Coconut aminos

0.25 tsp Sea salt

0.25 tsp Black pepper

1 stalk Green onion

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PREPARATION

1
Dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.
2
Heat the avocado oil in a large skillet or wok over medium-high heat.
3
Add the chicken to the pan and sauté until golden brown and cooked through, about 5-6 minutes.
4
Push the chicken to the side of the pan and crack the egg into the empty space, scrambling it quickly until set.
5
Add the minced garlic, grated ginger, and frozen peas and carrots to the pan, stirring for 2 minutes until the vegetables are tender.
6
Incorporate the chilled jasmine rice and pour the coconut aminos over the top.
7
Stir-fry everything together for another 3 minutes, pressing the rice into the pan to allow it to crisp slightly.
8
Garnish with thinly sliced green onions and serve warm.