YOUR SOLIN GENERATED RECIPE
Chicken Fried Rice with Vegetables
Wok-seared chicken and chilled brown rice tossed with vibrant vegetables and a savory tamari glaze for a satisfying, protein-packed meal with a toasted aroma.
INGREDIENTS
5 oz Chicken breast
0.5 cup Cooked brown rice
1 large Egg
0.5 cup Frozen peas and carrots
0.25 cup White onion
0.5 tsp Sesame oil
0.5 tsp Avocado oil
1 tbsp Tamari
0.25 tsp Garlic powder
0.25 tsp Ground ginger
1 stalk Green onion
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 until shimmering.
Add the diced chicken breast to the pan, seasoning with sea salt and black pepper, and cook until golden brown and cooked through.
Push the chicken to the outer edges of the pan and add the sesame oil to the center.
Sauté the diced white onion and the frozen peas and carrots in the sesame oil until the onions are translucent and the vegetables are tender.
Crack the egg into the center of the pan and scramble quickly until just set, then incorporate it into the vegetable and chicken mixture.
Add the chilled brown rice to the skillet along with the tamari, garlic powder, and ground ginger.
Toss all ingredients together for 3 minutes, pressing the rice against the hot pan to create a slightly crispy texture.
Remove from heat and garnish with freshly sliced green onions before serving warm.