YOUR SOLIN GENERATED RECIPE
Chicken and Vegetable Fried Rice
Sautéed chicken breast and crisp vegetables tossed with fluffy brown rice and savory coconut aminos for a satisfying, nutrient-dense meal.
INGREDIENTS
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 avocado oil
2 tbsp coconut aminos
0.5 tsp toasted sesame oil
1 clove garlic
1 tsp fresh ginger
2 tbsp green onions
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 avocado oil in a large skillet or wok over medium-high heat until shimmering.
Add the chicken to the pan and sauté until golden brown and cooked through, about 5-6 minutes, then remove and set aside.
In the same pan, add the minced garlic, grated ginger, frozen peas, and diced carrots, sautéing for 3-4 minutes until the vegetables are tender.
Push the vegetables to one side of the pan and crack the egg into the empty space, scrambling it quickly until just set.
Add the cooked brown rice and the prepared chicken back into the pan, stirring vigorously to combine with the vegetables and egg.
Pour in the coconut aminos and toasted sesame oil, tossing everything together for 2 minutes until the rice is slightly toasted and heated through.
Garnish the dish with thinly sliced green onions and serve immediately.