Name: Chicken and Vegetable Fried Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Chicken breast; 0.5 cup Cooked brown rice; 1 large Egg; 0.25 cup Frozen peas; 0.25 cup Diced carrots; 1 tsp Toasted sesame oil; 1 tbsp Coconut aminos; 1 stalk Green onion; 0.25 tsp Garlic powder; 0.25 tsp Ground ginger; 0.13 tsp Sea salt; 0.13 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 Vegetable Fried Rice

Sautéed chicken and crisp vegetables tossed with fluffy brown rice and savory coconut aminos for a satisfying, umami-rich meal.

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NUTRITION

Protein

50.4g

Fat

12.4g

Carbs

36.9g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

0.5 cup Cooked brown rice

1 large Egg

0.25 cup Frozen peas

0.25 cup Diced carrots

1 tsp Toasted sesame oil

1 tbsp Coconut aminos

1 stalk Green onion

0.25 tsp Garlic powder

0.25 tsp Ground ginger

0.13 tsp Sea salt

0.13 tsp Black pepper

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PREPARATION

1
Heat a large skillet or wok over medium-high heat with half of the toasted sesame oil.
2
Season the diced chicken breast with sea salt, black pepper, garlic powder, and ground ginger.
3
Add the chicken to the skillet and sauté 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, stir-frying for 3 minutes until tender-crisp.
5
Push the vegetables to the edge of the pan and crack the egg into the center, scrambling it quickly until just set.
6
Incorporate the cooked brown rice and the cooked chicken back into the skillet.
7
Drizzle the coconut aminos over the mixture and toss everything together for 2 minutes until the rice is slightly toasted and fragrant.
8
Thinly slice the green onion and garnish the dish before serving warm.