YOUR SOLIN GENERATED RECIPE
Chicken and Vegetable Fried Rice
Sautéed chicken and crisp vegetables tossed with chilled brown rice and savory tamari for a satisfying meal with a fragrant toasted sesame finish.
INGREDIENTS
3 oz chicken breast
0.25 cup cooked brown rice
1 large egg
0.5 cup carrots
0.5 cup frozen peas
0.25 cup green onions
0.5 tsp avocado oil
0.5 tsp toasted sesame oil
1 tbsp tamari
0.25 tsp garlic powder
0.25 tsp ground ginger
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Heat the avocado oil in a large skillet or wok over medium-high heat until shimmering.
Add the diced chicken breast to the pan and season with sea salt and black pepper.
Sauté the chicken for 5-6 minutes until golden brown and cooked through, then remove from the pan and set aside.
In the same pan, add the diced carrots and sauté for 3 minutes until they begin to soften.
Push the carrots to the edge of the pan and pour the whisked egg into the center, scrambling quickly until just set.
Add the chilled brown rice, frozen peas, garlic powder, and ground ginger to the skillet.
Return the cooked chicken to the pan and drizzle with the tamari and toasted sesame oil.
Toss all ingredients together for 2-3 minutes over high heat until the rice is heated through and slightly crispy.
Garnish with sliced green onions and serve immediately while hot.