YOUR SOLIN GENERATED RECIPE
Chicken and Vegetable Fried Rice
Sautéed chicken and crisp vegetables tossed with chilled brown rice and a savory tamari-sesame glaze for a fragrant and satisfying meal.
INGREDIENTS
5 oz chicken breast
0.5 cup cooked brown rice
1 large egg
0.5 cup diced carrots
0.5 cup frozen peas
0.25 cup sliced green onions
0.5 tsp avocado oil
0.5 tsp toasted sesame 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
Heat the avocado oil in a large skillet or wok over medium-high heat.
Season the diced chicken breast with sea salt, black pepper, and garlic powder.
Add the chicken to the skillet and sear until golden and cooked through, then remove and set aside.
Add the diced carrots to the same skillet and sauté for 3 to 4 minutes until they begin to soften.
Push the carrots to one side of the pan and crack the egg into the empty space, scrambling it until fully set.
Stir in the chilled brown rice, frozen peas, ground ginger, and the cooked chicken.
Drizzle the tamari and toasted sesame oil over the mixture, tossing everything together for 2 minutes until the rice is heated through.
Remove from heat and garnish with sliced green onions before serving.