YOUR SOLIN GENERATED RECIPE
Chicken and Egg Fried Rice
Sautéed chicken and fluffy brown rice tossed with crisp vegetables and savory coconut aminos for a clean meal that features a delightful toasted sesame aroma.
INGREDIENTS
4 oz chicken breast
1 large egg
0.5 cup cooked brown rice
0.25 cup frozen peas and carrots
1 tsp avocado oil
1 tsp toasted sesame oil
1 tbsp coconut aminos
1 stalk green onion
0.25 tsp garlic powder
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
Dice the chicken breast into small, uniform cubes and season lightly with a pinch of sea salt and pepper.
Heat the avocado oil in a large skillet or wok over medium-high heat.
Add the chicken to the pan and sauté until golden brown and cooked through, about 5-6 minutes.
Push the chicken to one side of the pan and crack the egg into the empty space, scrambling it until fully set.
Add the chilled cooked brown rice and the frozen peas and carrots to the skillet.
Drizzle the toasted sesame oil and coconut aminos over the mixture, then sprinkle with garlic powder and the remaining salt and pepper.
Toss all ingredients together frequently for 3 minutes until the rice is heated through and slightly crispy.
Remove from heat and garnish with thinly sliced green onions before serving.