YOUR SOLIN GENERATED RECIPE
Chicken and Egg Fried Rice
Sautéed chicken breast and fluffy jasmine rice stir-fried with crisp garden vegetables and a savory tamari glaze for a fragrant and satisfying meal.
INGREDIENTS
4 oz chicken breast
1 large egg
0.5 cup jasmine rice
0.5 cup carrots
0.5 cup frozen peas
0.25 cup green onions
1 tsp garlic
0.5 tsp fresh ginger
0.5 tsp toasted sesame oil
1 tbsp tamari
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
Heat a large skillet or wok over medium-high heat with the toasted sesame oil.
Add the cubed chicken breast, seasoning with sea salt and black pepper; cook until browned and cooked through, then set aside.
In the same pan, sauté the diced carrots for 3 minutes until slightly softened.
Stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant.
Add the chilled jasmine rice and frozen peas, breaking up any clumps and stirring frequently for 2-3 minutes.
Push the rice to the side of the pan and pour in the whisked egg, scrambling it quickly until set before mixing it into the rice.
Return the cooked chicken to the pan and drizzle with tamari, tossing everything together until well combined and heated through.
Garnish with sliced green onions and serve immediately.