YOUR SOLIN GENERATED RECIPE
Sautéed chicken and fluffy jasmine rice tossed with scrambled eggs and crisp vegetables for a savory, umami-rich meal that satisfies every craving.
INGREDIENTS
4 oz Chicken breast
0.5 cup Jasmine rice
1 large Egg
0.25 cup Liquid egg whites
1 tsp Toasted sesame oil
0.5 cup Frozen peas and carrots
1 tbsp Tamari
1 tbsp Green onion
0.25 tsp Garlic powder
0.25 tsp Ground ginger
0.13 tsp Sea salt
0.13 tsp Black pepper
PREPARATION
Heat toasted sesame oil in a large wok or non-stick skillet over medium-high heat.
Add the diced chicken breast and cook for 5-6 minutes until golden brown and cooked through.
Toss in the frozen peas and carrots, sautéing for 2 minutes until they are tender and vibrant.
Add the chilled jasmine rice to the wok, pressing down with a spatula to break up any large clumps.
Whisk the egg and liquid egg whites together in a small bowl, then pour them into a cleared space in the center of the pan.
Scramble the eggs until just set, then fold them into the rice and chicken mixture until well combined.
Season the dish with tamari, garlic powder, ground ginger, sea salt, and black pepper, tossing to coat everything evenly.
Garnish with sliced green onions and serve immediately while steaming hot.