YOUR SOLIN GENERATED RECIPE
Chicken and Egg Fried Rice
Sautéed chicken and fluffy brown rice tossed with crisp vegetables and a savory tamari glaze for a satisfying, protein-packed meal.
INGREDIENTS
4 oz chicken breast
1 large egg
0.5 cup cooked brown rice
0.25 cup frozen peas
0.25 cup diced carrots
0.25 cup sliced green onions
1 clove garlic
0.5 tbsp olive oil
1 tbsp tamari
0.5 tsp toasted sesame oil
0.25 tsp black pepper
0.25 tsp sea salt
PREPARATION
Dice the chicken breast into small, bite-sized pieces and season evenly with sea salt and black pepper.
Heat the olive oil in a large skillet or wok over medium-high heat until the oil is shimmering.
Add the diced chicken to the pan and sauté until golden brown and cooked through, approximately 5 to 6 minutes.
Push the cooked chicken to one side of the pan, crack the egg into the empty space, and scramble until fully set.
Stir in the frozen peas, diced carrots, minced garlic, and sliced green onions, cooking for 2 minutes until the vegetables are fragrant.
Add the cooked brown rice, tamari, and toasted sesame oil to the skillet.
Toss all ingredients together for 3 minutes until the rice is heated through and becomes slightly crispy.