YOUR SOLIN GENERATED RECIPE
Chicken and Egg Fried Rice
Sautéed chicken and scrambled eggs are tossed with chilled brown rice and crisp vegetables in a fragrant ginger-sesame glaze.
INGREDIENTS
4 oz chicken breast
2 large eggs
0.5 cup cooked brown rice
0.5 cup frozen peas and carrots
0.25 cup white onion
1 clove garlic
0.5 tsp sesame oil
1 tbsp coconut aminos
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp fresh ginger
1 stalk green onion
PREPARATION
Dice the chicken breast into small, bite-sized pieces and season with sea salt and black pepper.
Heat the sesame oil in a large non-stick skillet or wok over medium-high heat.
Add the chicken to the pan and sauté until golden brown and cooked through, approximately 5-6 minutes, then push to one side of the pan.
Crack the eggs into the empty side of the pan and scramble until just set, then incorporate with the chicken.
Add the diced white onion, minced garlic, and grated fresh ginger to the pan, sautéing for 2 minutes until the onion is translucent.
Stir in the frozen peas and carrots along with the chilled brown rice, using a spatula to break up any rice clumps.
Pour the coconut aminos over the mixture and toss continuously for 3-4 minutes until the rice is heated through and slightly crispy.
Garnish with thinly sliced green onions and serve immediately.