YOUR SOLIN GENERATED RECIPE
Chicken Fried Rice with Vegetables
Sautéed chicken and fluffy brown rice tossed with crisp vegetables and a savory tamari glaze for a satisfying, nutrient-dense meal.
INGREDIENTS
4.5 oz chicken breast
0.5 cup cooked brown rice
0.5 cup cauliflower rice
1 large egg
0.25 cup frozen peas and carrots
1 tsp avocado oil
1 tsp toasted sesame oil
1.5 tbsp coconut aminos
1 clove garlic
0.5 tsp fresh ginger
2 stalks green onions
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
Heat the avocado oil in a large skillet or wok over medium-high heat.
Add the diced chicken breast to the pan, seasoning with sea salt and black pepper, and sauté until golden brown and cooked through.
Remove the chicken from the skillet and set it aside on a plate.
In the same skillet, add the minced garlic and grated ginger, sautéing for about 30 seconds until very fragrant.
Add the cauliflower rice and the frozen peas and carrots to the pan, cooking for 3-4 minutes until the vegetables are tender-crisp.
Push the vegetable mixture to the sides of the pan to create an empty space in the center.
Crack the egg into the center of the pan and scramble it quickly until it is fully set.
Return the cooked chicken and the cooked brown rice to the skillet.
Drizzle the coconut aminos and toasted sesame oil over the mixture, tossing everything together for 1-2 minutes until heated through.
Garnish the dish with sliced green onions and serve immediately.