YOUR SOLIN GENERATED RECIPE
Chicken Fried Rice with Vegetables
Sautéed chicken breast and fluffy brown rice tossed with crisp vegetables and a savory tamari glaze for a satisfying, protein-packed meal with a fragrant toasted sesame finish.
INGREDIENTS
4 oz Chicken breast
0.5 cup Cooked brown rice
1 large Egg
0.5 cup Diced carrots
0.5 cup Frozen peas
0.25 cup Sliced green onions
1 tsp Sesame oil
1 tbsp Tamari
0.5 tsp Minced garlic
0.5 tsp Grated ginger
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Heat the sesame oil in a large skillet or wok over medium-high heat until shimmering.
Season the diced chicken breast with sea salt and black pepper, then add it to the skillet and sauté until golden brown and cooked through.
Push the chicken to the outer edges of the pan and crack the egg into the center, scrambling it quickly until fully set.
Add the diced carrots, frozen peas, minced garlic, and grated ginger to the pan, sautéing for 3 to 4 minutes until the vegetables are tender-crisp.
Stir in the cooked brown rice and tamari, tossing all ingredients together for 2 minutes until the rice is heated through and evenly coated.
Remove from heat, garnish with sliced green onions, and serve immediately while hot.