Name: Chicken and Vegetable Fried Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 1 large Egg; 0.5 cup Cooked jasmine rice; 0.5 cup Carrots; 0.5 cup Frozen peas; 2 stalks Green onion; 1 tsp Toasted sesame oil; 1 tbsp Coconut aminos; 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

Tender chicken breast sautéed with crisp colorful vegetables and fluffy jasmine rice, finished with a savory tamari glaze that provides a satisfying umami depth.

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NUTRITION

Protein

57.1g

Fat

15.7g

Carbs

46.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 large Egg

0.5 cup Cooked jasmine rice

0.5 cup Carrots

0.5 cup Frozen peas

2 stalks Green onion

1 tsp Toasted sesame oil

1 tbsp Coconut aminos

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 the toasted sesame oil in a large skillet or wok over medium-high heat.
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 the chicken and set it aside on a plate.
4
In the same pan, add the diced carrots and frozen peas, sautéing for 3 to 4 minutes until the carrots are tender-crisp.
5
Push the vegetables to the outer edges of the pan, pour the whisked egg into the center, and scramble until just set.
6
Add the chilled cooked jasmine rice, the cooked chicken, and the coconut aminos back into the pan.
7
Toss all ingredients together over high heat for 2 minutes until the rice is slightly toasted and everything is well combined.
8
Garnish with sliced green onions and serve immediately.