YOUR SOLIN GENERATED RECIPE
Chicken and Vegetable Fried Rice
Tender chicken breast sautéed with fluffy brown rice and crisp vegetables, finished with a savory tamari glaze that provides a satisfyingly salty depth.
INGREDIENTS
4 oz Chicken breast
0.5 cup Cooked brown rice
1 large Egg
0.5 cup Carrots
0.5 cup Frozen peas
1 tsp Toasted sesame oil
1 tbsp Tamari
1 clove Garlic
0.5 tsp Fresh ginger
2 stalks Green onion
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Dice the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.
Heat the toasted sesame oil in a large non-stick skillet or wok over medium-high heat until shimmering.
Add the chicken to the skillet and cook until golden brown and fully cooked through, approximately 5 to 6 minutes.
Push the cooked chicken to one side of the pan and crack the egg into the open space, scrambling it quickly until just set.
Stir in the diced carrots, frozen peas, minced garlic, and grated ginger, sautéing for about 3 minutes until the vegetables are tender-crisp.
Add the cooked brown rice and tamari to the pan, tossing all ingredients together for 2 to 3 minutes until the rice is heated through and slightly toasted.
Remove from heat and garnish with thinly sliced green onions before serving warm.