Name: Chicken and Egg Fried Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken breast; 1 large Egg; 0.5 cup Cooked brown rice; 0.25 cup Frozen peas; 0.25 cup Carrots; 1 tsp Toasted sesame oil; 1 tbsp Coconut aminos; 1 medium Green onion; 0.25 tsp Garlic powder; 0.25 tsp Ginger powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Chicken and Egg Fried Rice

Sautéed chicken and chilled brown rice tossed with vibrant vegetables and a savory coconut amino glaze for a satisfying, sizzled finish.

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NUTRITION

Protein

47.8g

Fat

15.5g

Carbs

39.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

1 large Egg

0.5 cup Cooked brown rice

0.25 cup Frozen peas

0.25 cup Carrots

1 tsp Toasted sesame oil

1 tbsp Coconut aminos

1 medium Green onion

0.25 tsp Garlic powder

0.25 tsp Ginger powder

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Heat a large skillet or wok over medium-high heat with half of the sesame oil.
2
Season the diced chicken breast with sea salt, black pepper, garlic powder, and ginger powder.
3
Sauté the chicken in the skillet until golden brown and cooked through, then remove and set aside.
4
Add the remaining sesame oil to the pan along with the diced carrots and frozen peas, stirring until tender-crisp.
5
Push the vegetables to the edge of the pan and crack the egg into the center, scrambling until fully set.
6
Fold in the chilled brown rice and the cooked chicken, then drizzle the coconut aminos over the mixture.
7
Stir-fry everything together for 2-3 minutes until the rice is heated through and slightly crispy.
8
Garnish with thinly sliced green onions and serve immediately.