Name: Chicken and Egg Fried Rice with Carrots
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 jasmine rice; 0.5 cup Diced carrots; 0.5 tbsp Avocado oil; 1 tbsp Coconut aminos; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Toasted sesame oil; 1 stalk Green onion

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 with Carrots

Chicken and eggs stir-fried with fragrant jasmine rice and sweet carrots, finished with a savory splash of coconut aminos for a satisfyingly toasted finish.

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NUTRITION

Protein

53.6g

Fat

21.7g

Carbs

36.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 large Egg

0.5 cup Cooked jasmine rice

0.5 cup Diced carrots

0.5 tbsp Avocado oil

1 tbsp Coconut aminos

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Toasted sesame oil

1 stalk Green onion

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PREPARATION

1
Dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.
2
Heat avocado oil in a large skillet or wok over medium-high heat until shimmering.
3
Add the chicken to the pan and sauté until golden brown and cooked through, then remove and set aside.
4
In the same pan, add the diced carrots and stir-fry for 3-4 minutes until they begin to soften.
5
Push the carrots to the side, crack the egg into the pan, and scramble until just set.
6
Add the cooked rice and chicken back into the pan, tossing everything together to combine.
7
Pour in the coconut aminos and toasted sesame oil, stir-frying for another 2 minutes until the rice is slightly crispy.
8
Garnish with sliced green onions and serve warm.