YOUR SOLIN GENERATED RECIPE
Chicken and Egg Fried Rice
Sautéed chicken and fluffy brown rice tossed with vibrant vegetables and scrambled egg in a savory, toasted sesame glaze.
INGREDIENTS
5 oz Chicken breast
1 large Egg
0.5 cup Cooked brown rice
0.5 cup Frozen peas and carrots
2 stalks Green onions
1 tsp Toasted sesame oil
1 tbsp Tamari
0.25 tsp Garlic powder
0.25 tsp Ground ginger
0.13 tsp Sea salt
0.13 tsp Black pepper
PREPARATION
Dice the chicken breast into bite-sized pieces and season evenly with sea salt, black pepper, garlic powder, and ground ginger.
Heat the toasted sesame oil in a large non-stick skillet or wok over medium-high heat until shimmering.
Add the seasoned chicken to the pan and sauté until golden brown and cooked through, approximately 5 to 6 minutes.
Push the cooked chicken to one side of the skillet and crack the egg into the empty space, whisking quickly until scrambled and just set.
Incorporate the cooked brown rice and the frozen peas and carrots into the pan, stirring constantly to combine with the chicken and egg.
Drizzle the tamari over the mixture and continue to stir-fry for 2 to 3 minutes until the rice is heated through and slightly crispy.
Thinly slice the green onions and fold them into the rice just before removing from heat.
Transfer the fried rice to a bowl and serve immediately while hot.