YOUR SOLIN GENERATED RECIPE
Chicken and Vegetable Fried Rice
Sautéed chicken breast and crisp vegetables tossed with fluffy jasmine rice and scrambled egg in a savory, toasted sesame glaze.
INGREDIENTS
4 oz chicken breast
0.25 cup cooked jasmine rice
1 large egg
0.5 cup carrots
0.5 cup frozen peas
0.5 tsp avocado oil
0.5 tsp toasted sesame oil
1 tbsp tamari
1 clove garlic
0.5 tsp fresh ginger
2 stalks green onions
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Dice the chicken breast into small, bite-sized pieces and season with sea salt and black pepper.
Heat the avocado oil in a large non-stick skillet or wok over medium-high heat.
Add the chicken to the pan and sauté until golden brown and cooked through, about 5-6 minutes, then remove from the pan and set aside.
In the same pan, add the diced carrots and sauté for 3 minutes before stirring in the frozen peas, minced garlic, and grated ginger.
Push the vegetables to one side of the pan and crack the egg into the empty space, scrambling it until just set.
Add the chilled cooked jasmine rice, the cooked chicken, and the toasted sesame oil to the pan.
Pour the tamari over the mixture and toss everything together over high heat for 2 minutes until the rice is slightly crispy.
Garnish with sliced green onions and serve immediately.