YOUR SOLIN GENERATED RECIPE
Savory Chicken and Vegetable Fried Rice
Stir-fried chicken breast and nutty brown rice are tossed with crisp garden vegetables and a savory tamari glaze for a satisfying, protein-packed meal.
INGREDIENTS
4 oz Chicken breast
0.5 cup Cooked brown rice
1 large Egg
1 tsp Avocado oil
1 tsp Toasted sesame oil
1 tbsp Tamari
0.25 cup Yellow onion
0.25 cup Carrots
0.25 cup Frozen peas
1 clove Garlic
0.25 tsp Sea salt
0.25 tsp Black pepper
1 stalk Green onion
PREPARATION
Heat the avocado oil in a large skillet or wok over medium-high heat until shimmering.
Add the diced chicken breast, season with sea salt and black pepper, and sauté until golden and cooked through.
Remove the chicken from the pan and set it aside on a plate.
In the same pan, add the diced onion and carrots, stir-frying for 3-4 minutes until the vegetables are tender-crisp.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Push the vegetables to the side of the pan, crack the egg into the center, and scramble until fully cooked.
Return the chicken to the pan along with the cooked brown rice and frozen peas.
Pour in the tamari and toasted sesame oil, tossing everything together for 2 minutes until heated through and the rice is slightly toasted.
Garnish with sliced green onions and serve immediately.