YOUR SOLIN GENERATED RECIPE
Chicken Fried Rice with Vegetables
Sautéed chicken and fluffy jasmine rice tossed with crisp vegetables and savory tamari for a fragrant, protein-packed meal.
INGREDIENTS
5 oz chicken breast
0.5 cup cooked jasmine rice
1 large egg
0.5 cup frozen peas and carrots
2 stalks green onions
0.5 tsp avocado oil
0.5 tsp toasted sesame oil
1 tbsp tamari
0.25 tsp garlic powder
0.25 tsp ginger powder
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, black pepper, garlic powder, and ginger powder.
Heat the avocado oil in a large skillet or wok over medium-high heat until it begins to shimmer.
Add the seasoned chicken to the pan and sauté until golden brown and cooked through, approximately 5-7 minutes, then remove the chicken and set aside.
In the same pan, add the frozen peas and carrots, sautéing for 2-3 minutes until tender and vibrant.
Push the vegetables to the outer edges of the pan, crack the egg into the center, and scramble until just set.
Add the cooked jasmine rice and the cooked chicken back into the pan, using a spatula to break up any rice clumps.
Drizzle the tamari and toasted sesame oil over the mixture, tossing everything together for 2 minutes until heated through and fragrant.
Thinly slice the green onions, garnish the fried rice, and serve immediately.