Chicken and Vegetable Fried Rice

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

Chicken and Vegetable Fried Rice

YOUR SOLIN GENERATED RECIPE

Chicken and Vegetable Fried Rice

Sautéed chicken breast and crisp vegetables tossed with nutty brown rice and savory tamari for a satisfying, umami-rich meal.

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NUTRITION

551kcal
Protein
57.5g
Fat
15.8g
Carbs
42.7g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1 large egg

0.5 cup frozen peas and carrots

2 stalks green onions

1 clove garlic

0.5 tsp fresh ginger

0.5 tsp toasted sesame oil

0.5 tsp avocado oil

1 tbsp tamari

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Dice the chicken breast into small, bite-sized pieces and season with the sea salt and black pepper.

  • 2

    Heat the avocado oil in a large skillet or wok over medium-high heat.

  • 3

    Add the chicken to the skillet and cook until golden brown and cooked through, approximately 5-6 minutes. Remove chicken from the pan and set aside.

  • 4

    In the same skillet, crack the egg and scramble quickly until just set, then remove and set aside with the chicken.

  • 5

    Add the sesame oil to the pan, followed by the minced garlic, grated ginger, and the white parts of the sliced green onions. Sauté for 30 seconds until fragrant.

  • 6

    Add the frozen peas and carrots to the skillet, stirring for 2 minutes until thawed and tender.

  • 7

    Incorporate the cooked brown rice, pressing it down to get a slight crisp, then add the tamari and stir everything together.

  • 8

    Return the cooked chicken and scrambled egg to the pan, tossing well to combine and heat through.

  • 9

    Garnish with the green tops of the sliced onions before serving.

Chicken and Vegetable Fried Rice

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

Chicken and Vegetable Fried Rice

YOUR SOLIN GENERATED RECIPE

Chicken and Vegetable Fried Rice

Sautéed chicken breast and crisp vegetables tossed with nutty brown rice and savory tamari for a satisfying, umami-rich meal.

NUTRITION

551kcal
Protein
57.5g
Fat
15.8g
Carbs
42.7g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1 large egg

0.5 cup frozen peas and carrots

2 stalks green onions

1 clove garlic

0.5 tsp fresh ginger

0.5 tsp toasted sesame oil

0.5 tsp avocado oil

1 tbsp tamari

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Dice the chicken breast into small, bite-sized pieces and season with the sea salt and black pepper.

  • 2

    Heat the avocado oil in a large skillet or wok over medium-high heat.

  • 3

    Add the chicken to the skillet and cook until golden brown and cooked through, approximately 5-6 minutes. Remove chicken from the pan and set aside.

  • 4

    In the same skillet, crack the egg and scramble quickly until just set, then remove and set aside with the chicken.

  • 5

    Add the sesame oil to the pan, followed by the minced garlic, grated ginger, and the white parts of the sliced green onions. Sauté for 30 seconds until fragrant.

  • 6

    Add the frozen peas and carrots to the skillet, stirring for 2 minutes until thawed and tender.

  • 7

    Incorporate the cooked brown rice, pressing it down to get a slight crisp, then add the tamari and stir everything together.

  • 8

    Return the cooked chicken and scrambled egg to the pan, tossing well to combine and heat through.

  • 9

    Garnish with the green tops of the sliced onions before serving.