Name: Chicken and Vegetable Fried Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 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; 0.5 tsp toasted sesame oil; 1 tbsp coconut aminos; 0.25 tsp garlic powder; 0.25 tsp ground ginger; 0.25 tsp sea salt; 0.25 tsp black pepper

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

YOUR SOLIN GENERATED RECIPE

Chicken and Vegetable Fried Rice

Pan-seared chicken breast tossed with chilled jasmine rice and vibrant vegetables in a savory sesame-infused sauce.

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NUTRITION

Protein

55.4g

Fat

13.3g

Carbs

39.5g

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

0.5 tsp toasted sesame oil

1 tbsp coconut aminos

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
Dice the chicken breast into small, uniform bite-sized pieces and season with garlic powder, ground ginger, sea salt, and black pepper.
2
Heat the toasted sesame oil in a large non-stick skillet or wok over medium-high heat.
3
Add the chicken to the skillet and sauté for 5-6 minutes until golden brown and cooked through, then remove and set aside.
4
In the same skillet, crack the egg and scramble quickly until just set, then push to the side of the pan.
5
Add the frozen peas and carrots to the skillet, sautéing for 2-3 minutes until tender.
6
Incorporate the chilled jasmine rice and the cooked chicken back into the skillet, breaking up any clumps of rice with a spatula.
7
Drizzle the coconut aminos over the mixture and toss everything together for 2 minutes until the rice is heated through and slightly crispy.
8
Garnish with thinly sliced green onions and serve immediately.