Chicken Fried Rice with Vegetables

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

Chicken Fried Rice with Vegetables

YOUR SOLIN GENERATED RECIPE

Chicken Fried Rice with Vegetables

Pan-seared chicken breast tossed with chilled jasmine rice and crisp garden vegetables in a savory tamari glaze.

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NUTRITION

563kcal
Protein
57.9g
Fat
15.6g
Carbs
46.6g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

1 large egg

0.5 cup frozen peas and carrots

2 stalks green onions

1 tsp sesame oil

1 tbsp tamari

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Heat a large skillet or wok over medium-high heat with half of the sesame oil.

  • 2

    Season the diced chicken breast with sea salt and black pepper, then sear in the hot skillet until golden and cooked through.

  • 3

    Remove the chicken from the pan and set aside, then add the remaining sesame oil along with the minced ginger, garlic, and the white parts of the sliced green onions.

  • 4

    Stir in the frozen peas and carrots, sautéing for about 2 minutes until they are tender-crisp.

  • 5

    Push the vegetables to the outer edges of the pan, crack the egg into the center, and scramble until fully set.

  • 6

    Add the chilled jasmine rice and the cooked chicken back into the pan, breaking up any rice clumps with a spatula.

  • 7

    Pour the tamari over the mixture and toss everything together for 3 minutes until the rice is slightly toasted and fragrant.

  • 8

    Garnish the dish with the reserved green parts of the onions and serve immediately.

Chicken Fried Rice with Vegetables

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

Chicken Fried Rice with Vegetables

YOUR SOLIN GENERATED RECIPE

Chicken Fried Rice with Vegetables

Pan-seared chicken breast tossed with chilled jasmine rice and crisp garden vegetables in a savory tamari glaze.

NUTRITION

563kcal
Protein
57.9g
Fat
15.6g
Carbs
46.6g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

1 large egg

0.5 cup frozen peas and carrots

2 stalks green onions

1 tsp sesame oil

1 tbsp tamari

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Heat a large skillet or wok over medium-high heat with half of the sesame oil.

  • 2

    Season the diced chicken breast with sea salt and black pepper, then sear in the hot skillet until golden and cooked through.

  • 3

    Remove the chicken from the pan and set aside, then add the remaining sesame oil along with the minced ginger, garlic, and the white parts of the sliced green onions.

  • 4

    Stir in the frozen peas and carrots, sautéing for about 2 minutes until they are tender-crisp.

  • 5

    Push the vegetables to the outer edges of the pan, crack the egg into the center, and scramble until fully set.

  • 6

    Add the chilled jasmine rice and the cooked chicken back into the pan, breaking up any rice clumps with a spatula.

  • 7

    Pour the tamari over the mixture and toss everything together for 3 minutes until the rice is slightly toasted and fragrant.

  • 8

    Garnish the dish with the reserved green parts of the onions and serve immediately.