Name: Chicken and Egg Fried Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 large egg; 0.5 cup cooked brown rice; 0.25 cup frozen peas; 0.25 cup carrots; 1 tsp avocado oil; 1 tbsp coconut aminos; 1 stalk green onion; 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 Egg Fried Rice

Sautéed chicken and fluffy rice tossed with crisp vegetables and savory coconut aminos for a satisfying, protein-packed meal with a delightful toasted aroma.

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NUTRITION

Protein

55.7g

Fat

15.8g

Carbs

38.1g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 large egg

0.5 cup cooked brown rice

0.25 cup frozen peas

0.25 cup carrots

1 tsp avocado oil

1 tbsp coconut aminos

1 stalk green onion

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
Heat avocado oil in a large skillet or wok over medium-high heat.
2
Add the diced chicken breast to the pan, seasoning with sea salt, black pepper, garlic powder, and ground ginger.
3
Sauté the chicken until golden brown and cooked through, approximately 5-6 minutes.
4
Push the chicken to one side of the pan and crack the egg into the empty space, scrambling it quickly until just set.
5
Stir in the finely diced carrots and frozen peas, cooking for 2 minutes until the vegetables are tender-crisp.
6
Add the cooked brown rice and coconut aminos to the pan, tossing all ingredients together to combine.
7
Cook for an additional 2-3 minutes, pressing the rice down slightly with a spatula to achieve a light, toasted crisp.
8
Garnish with sliced green onions and serve immediately.