YOUR SOLIN GENERATED RECIPE
Savory Chicken and Vegetable Fried Rice
Wok-seared chicken breast and crisp vegetables tossed with nutty brown rice and a savory ginger-garlic sauce for a vibrant, protein-packed meal.
INGREDIENTS
4.5 oz chicken breast
0.5 cup cooked brown rice
1 large egg
0.25 cup frozen peas
0.25 cup diced carrots
2 stalks green onions
1 clove garlic
0.5 tsp fresh ginger
0.5 tsp toasted sesame oil
1 tbsp coconut aminos
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp avocado oil
PREPARATION
Dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.
Heat the avocado oil in a large skillet or wok over medium-high heat until shimmering.
Add the chicken to the pan and sear until golden brown and cooked through, then remove and set aside.
In the same pan, add the diced carrots and frozen peas, sautéing for 3-4 minutes until the carrots are tender-crisp.
Stir in the minced garlic and grated fresh ginger, cooking for 30 seconds until highly fragrant.
Push the vegetables to the edges of the pan and crack the egg into the center, scrambling it until fully set.
Return the chicken to the pan along with the cooked brown rice, coconut aminos, and toasted sesame oil.
Toss all ingredients together for 2 minutes to allow the flavors to meld and the rice to heat through.
Thinly slice the green onions and fold them into the rice just before serving.