Name: Chicken and Egg Fried Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Chicken breast; 1 large Egg; 0.5 cup Cooked brown rice; 0.25 cup Frozen peas; 0.25 cup Carrots; 1 tbsp Green onions; 0.5 tbsp Avocado oil; 1 tbsp Coconut aminos; 0.25 tsp Garlic powder; 0.25 tsp Ginger powder; 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 Egg Fried Rice

Sautéed chicken and chilled brown rice tossed with vibrant vegetables and a savory coconut aminos glaze for a satisfying, protein-packed meal with a toasted finish.

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NUTRITION

Protein

50.3g

Fat

14.8g

Carbs

38.5g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

1 large Egg

0.5 cup Cooked brown rice

0.25 cup Frozen peas

0.25 cup Carrots

1 tbsp Green onions

0.5 tbsp Avocado oil

1 tbsp Coconut aminos

0.25 tsp Garlic powder

0.25 tsp Ginger powder

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Heat the avocado oil in a large skillet or wok over medium-high heat.
2
Add the diced chicken breast to the pan and season with sea salt, black pepper, garlic powder, and ginger powder.
3
Sauté the chicken for 5-6 minutes until cooked through and lightly browned on all sides.
4
Push the chicken to one side of the skillet and pour the whisked egg into the empty space, scrambling until just set.
5
Add the finely diced carrots and frozen peas to the pan, stirring for 2 minutes until the vegetables are tender-crisp.
6
Incorporate the chilled brown rice and coconut aminos, tossing all ingredients together for 3 minutes until the rice is heated through and begins to crisp.
7
Garnish with sliced green onions and serve immediately.