Chicken and Vegetable Fried Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Chicken and Vegetable Fried Rice

YOUR SOLIN GENERATED RECIPE

Chicken and Vegetable Fried Rice

Sautéed chicken breast and crisp vegetables tossed with chilled jasmine rice and savory tamari for a satisfying meal with a fragrant toasted aroma.

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NUTRITION

492kcal
Protein
52.2g
Fat
14.1g
Carbs
41.1g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

0.5 cup jasmine rice

1 large egg

0.25 cup carrots

0.25 cup frozen peas

0.25 cup green onions

1.5 tsp avocado oil

1 tbsp tamari

0.5 tsp garlic powder

0.25 tsp ground ginger

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Dice the chicken breast into small, uniform bite-sized pieces and season evenly with sea salt, black pepper, garlic powder, and ground ginger.

  • 2

    Heat the avocado oil in a large non-stick skillet or wok over medium-high heat until shimmering.

  • 3

    Add the seasoned chicken to the skillet and sauté for 5 to 6 minutes, stirring occasionally, until golden brown and cooked through.

  • 4

    Remove the chicken from the pan and set aside on a plate; add the diced carrots and frozen peas to the same skillet, cooking for 3 minutes until tender-crisp.

  • 5

    Push the vegetables to the outer edges of the pan and crack the egg into the center, scrambling it quickly with a spatula until just set.

  • 6

    Incorporate the chilled jasmine rice and the cooked chicken back into the skillet, using the spatula to break up any clumps of rice.

  • 7

    Drizzle the tamari over the mixture and toss all ingredients together for 2 minutes until the rice is heated through and the flavors are well combined.

  • 8

    Remove from heat, garnish with the sliced green onions, and serve immediately while hot.

Chicken and Vegetable Fried Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Chicken and Vegetable Fried Rice

YOUR SOLIN GENERATED RECIPE

Chicken and Vegetable Fried Rice

Sautéed chicken breast and crisp vegetables tossed with chilled jasmine rice and savory tamari for a satisfying meal with a fragrant toasted aroma.

NUTRITION

492kcal
Protein
52.2g
Fat
14.1g
Carbs
41.1g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

0.5 cup jasmine rice

1 large egg

0.25 cup carrots

0.25 cup frozen peas

0.25 cup green onions

1.5 tsp avocado oil

1 tbsp tamari

0.5 tsp garlic powder

0.25 tsp ground ginger

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Dice the chicken breast into small, uniform bite-sized pieces and season evenly with sea salt, black pepper, garlic powder, and ground ginger.

  • 2

    Heat the avocado oil in a large non-stick skillet or wok over medium-high heat until shimmering.

  • 3

    Add the seasoned chicken to the skillet and sauté for 5 to 6 minutes, stirring occasionally, until golden brown and cooked through.

  • 4

    Remove the chicken from the pan and set aside on a plate; add the diced carrots and frozen peas to the same skillet, cooking for 3 minutes until tender-crisp.

  • 5

    Push the vegetables to the outer edges of the pan and crack the egg into the center, scrambling it quickly with a spatula until just set.

  • 6

    Incorporate the chilled jasmine rice and the cooked chicken back into the skillet, using the spatula to break up any clumps of rice.

  • 7

    Drizzle the tamari over the mixture and toss all ingredients together for 2 minutes until the rice is heated through and the flavors are well combined.

  • 8

    Remove from heat, garnish with the sliced green onions, and serve immediately while hot.