YOUR SOLIN GENERATED RECIPE
Chicken and Egg Fried Rice
High-heat sautéed chicken and fluffy jasmine rice tossed with crisp vegetables and savory tamari for a satisfying, umami-rich meal.
INGREDIENTS
4 oz chicken breast
2 large eggs
0.5 cup cooked jasmine rice
0.25 cup frozen peas
0.25 cup diced carrots
1 tsp toasted sesame oil
1 clove garlic
0.5 tsp fresh ginger
2 stalk green onions
1 tbsp tamari
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Cut the chicken breast into small, uniform bite-sized pieces and season with sea salt and black pepper.
Heat the toasted sesame oil in a large non-stick skillet or wok over medium-high heat.
Add the chicken to the skillet and sauté for 4-5 minutes until golden brown and cooked through.
Stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant.
Push the chicken to one side of the pan and crack the eggs into the empty space, scrambling them until just set.
Add the cooked jasmine rice, frozen peas, and diced carrots to the skillet.
Pour the tamari over the mixture and toss everything together, stir-frying for 2-3 minutes until the rice is slightly crispy and the vegetables are tender.
Remove from heat and garnish with thinly sliced green onions before serving.