YOUR SOLIN GENERATED RECIPE
Savory Chicken and Vegetable Fried Rice
Wok-seared chicken breast and fluffy brown rice tossed with crisp vegetables and a savory tamari glaze for a wholesome, protein-packed meal.
INGREDIENTS
4 oz Chicken breast
1 large Egg
0.5 cup Cooked brown rice
0.5 cup Frozen peas and carrots
1 tsp Toasted sesame oil
1 tbsp Tamari
1 tsp Fresh ginger
1 clove Garlic
0.25 cup Scallions
0.13 tsp Sea salt
0.13 tsp Black pepper
PREPARATION
Pat the chicken breast dry with a paper towel and dice into bite-sized half-inch cubes.
Season the chicken cubes evenly with the sea salt and black pepper.
Heat the toasted sesame oil in a large non-stick skillet or wok over medium-high heat until shimmering.
Add the chicken to the pan and sear for 4 to 5 minutes until golden brown and cooked through, then remove and set aside.
In the same pan, add the minced garlic and grated ginger, sautéing for 30 seconds until fragrant.
Stir in the frozen peas and carrots along with the cooked brown rice, breaking up any clumps with a spatula.
Push the rice and vegetable mixture to one side of the pan and crack the egg into the empty space.
Scramble the egg until just set, then fold it into the rice mixture.
Return the cooked chicken to the pan and drizzle with tamari, tossing everything together for 2 minutes to incorporate the flavors.
Remove from heat and garnish with sliced scallions before serving.