Chicken and Egg Fried Rice

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

Chicken and Egg Fried Rice

YOUR SOLIN GENERATED RECIPE

Chicken and Egg Fried Rice

Sautéed chicken and fluffy eggs tossed with chilled jasmine rice and colorful vegetables in a savory, toasted sesame glaze.

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NUTRITION

584kcal
Protein
55.3g
Fat
20.2g
Carbs
43.8g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

2 large eggs

0.5 cup cooked jasmine rice

0.5 cup frozen peas and carrots

0.25 cup green onions

1 tsp sesame oil

1 tbsp tamari

0.25 tsp garlic powder

0.25 tsp ground ginger

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Pat the chicken breast dry and cut into small, bite-sized cubes.

  • 2

    Heat a large non-stick skillet or wok over medium-high heat and add half of the sesame oil.

  • 3

    Season the chicken with sea salt, black pepper, garlic powder, and ground ginger, then add to the skillet and sauté until golden brown and cooked through.

  • 4

    Remove the cooked chicken from the pan and set aside on a plate.

  • 5

    Add the remaining sesame oil to the pan, pour in the whisked eggs, and scramble quickly until just set.

  • 6

    Incorporate the chilled jasmine rice and frozen peas and carrots into the pan with the eggs, using a spatula to break up any rice clumps.

  • 7

    Return the chicken to the pan and drizzle with tamari, tossing all ingredients together for 2-3 minutes until the rice is heated through and slightly crisp.

  • 8

    Garnish with sliced green onions and serve immediately.

Chicken and Egg Fried Rice

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

Chicken and Egg Fried Rice

YOUR SOLIN GENERATED RECIPE

Chicken and Egg Fried Rice

Sautéed chicken and fluffy eggs tossed with chilled jasmine rice and colorful vegetables in a savory, toasted sesame glaze.

NUTRITION

584kcal
Protein
55.3g
Fat
20.2g
Carbs
43.8g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

2 large eggs

0.5 cup cooked jasmine rice

0.5 cup frozen peas and carrots

0.25 cup green onions

1 tsp sesame oil

1 tbsp tamari

0.25 tsp garlic powder

0.25 tsp ground ginger

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Pat the chicken breast dry and cut into small, bite-sized cubes.

  • 2

    Heat a large non-stick skillet or wok over medium-high heat and add half of the sesame oil.

  • 3

    Season the chicken with sea salt, black pepper, garlic powder, and ground ginger, then add to the skillet and sauté until golden brown and cooked through.

  • 4

    Remove the cooked chicken from the pan and set aside on a plate.

  • 5

    Add the remaining sesame oil to the pan, pour in the whisked eggs, and scramble quickly until just set.

  • 6

    Incorporate the chilled jasmine rice and frozen peas and carrots into the pan with the eggs, using a spatula to break up any rice clumps.

  • 7

    Return the chicken to the pan and drizzle with tamari, tossing all ingredients together for 2-3 minutes until the rice is heated through and slightly crisp.

  • 8

    Garnish with sliced green onions and serve immediately.