YOUR SOLIN GENERATED RECIPE
Protein-Packed Chicken and Egg Fried Rice
Sautéed chicken and chilled jasmine rice tossed with crisp vegetables and scrambled eggs for a savory, umami-rich meal that satisfies every craving.
INGREDIENTS
5 oz chicken breast
1 large egg
0.5 cup cooked jasmine rice
0.25 cup frozen peas
0.25 cup carrots
1 tsp avocado oil
0.5 tsp toasted sesame oil
1 tbsp tamari
1 clove garlic
0.5 tsp fresh ginger
2 tbsp green onions
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
Dice the chicken breast into small, uniform pieces and season with sea salt and black pepper.
Heat the avocado oil in a large skillet or wok over medium-high heat until it begins to shimmer.
Add the chicken to the pan and sauté until golden brown and cooked through, approximately 5 to 6 minutes, then remove the chicken and set it aside.
In the same pan, add the finely diced carrots and sauté for 2 minutes before stirring in the minced garlic, grated ginger, and frozen peas.
Push the vegetable mixture to the outer edges of the pan, pour the whisked egg into the center, and scramble until the egg is just set.
Add the chilled jasmine rice and the cooked chicken back into the pan, using a spatula to break up any large clumps of rice.
Drizzle the tamari and toasted sesame oil over the mixture, tossing everything together for 2 to 3 minutes until the rice is heated through and slightly crispy.
Garnish the dish with sliced green onions and serve immediately while hot.