Chicken Fried Rice with Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Chicken Fried Rice with Vegetables

YOUR SOLIN GENERATED RECIPE

Chicken Fried Rice with Vegetables

Sautéed chicken and jasmine rice tossed with crisp vegetables in a savory coconut aminos glaze, offering a satisfying meal with a fragrant, toasted sesame finish.

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NUTRITION

529kcal
Protein
55.2g
Fat
15.2g
Carbs
39.6g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

1 large egg

0.25 cup carrots

0.25 cup frozen peas

2 whole green onions

1 clove garlic

0.5 tsp fresh ginger

1 tsp sesame oil

1 tbsp coconut aminos

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Cut the chicken breast into small, bite-sized cubes and season evenly with sea salt and black pepper.

  • 2

    Heat half of the sesame oil in a large non-stick skillet or wok over medium-high heat.

  • 3

    Add the chicken to the pan and sauté until golden brown and cooked through, approximately 5-6 minutes, then remove and set aside.

  • 4

    Wipe the pan if necessary and add the remaining sesame oil along with the diced carrots, minced garlic, and grated ginger.

  • 5

    Sauté the vegetables for 2-3 minutes until the carrots begin to soften.

  • 6

    Stir in the frozen peas and the sliced white parts of the green onions, cooking for another minute.

  • 7

    Push the vegetable mixture to the sides of the pan and crack the egg into the center, scrambling it until fully set.

  • 8

    Add the cooked jasmine rice, the cooked chicken, and the coconut aminos to the skillet.

  • 9

    Toss all ingredients together for 2 minutes until the rice is heated through and well-coated, then garnish with the green parts of the onions.

Chicken Fried Rice with Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Chicken Fried Rice with Vegetables

YOUR SOLIN GENERATED RECIPE

Chicken Fried Rice with Vegetables

Sautéed chicken and jasmine rice tossed with crisp vegetables in a savory coconut aminos glaze, offering a satisfying meal with a fragrant, toasted sesame finish.

NUTRITION

529kcal
Protein
55.2g
Fat
15.2g
Carbs
39.6g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

1 large egg

0.25 cup carrots

0.25 cup frozen peas

2 whole green onions

1 clove garlic

0.5 tsp fresh ginger

1 tsp sesame oil

1 tbsp coconut aminos

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Cut the chicken breast into small, bite-sized cubes and season evenly with sea salt and black pepper.

  • 2

    Heat half of the sesame oil in a large non-stick skillet or wok over medium-high heat.

  • 3

    Add the chicken to the pan and sauté until golden brown and cooked through, approximately 5-6 minutes, then remove and set aside.

  • 4

    Wipe the pan if necessary and add the remaining sesame oil along with the diced carrots, minced garlic, and grated ginger.

  • 5

    Sauté the vegetables for 2-3 minutes until the carrots begin to soften.

  • 6

    Stir in the frozen peas and the sliced white parts of the green onions, cooking for another minute.

  • 7

    Push the vegetable mixture to the sides of the pan and crack the egg into the center, scrambling it until fully set.

  • 8

    Add the cooked jasmine rice, the cooked chicken, and the coconut aminos to the skillet.

  • 9

    Toss all ingredients together for 2 minutes until the rice is heated through and well-coated, then garnish with the green parts of the onions.