YOUR SOLIN GENERATED RECIPE
Chicken Fried Rice with Vegetables
Sautéed chicken and chilled brown rice tossed with vibrant vegetables and a savory tamari glaze for a fragrant, protein-packed meal.
INGREDIENTS
3 oz chicken breast
0.25 cup cooked brown rice
1 large egg
0.5 cup diced carrots
0.5 cup frozen peas
0.25 cup sliced green onions
0.5 tsp toasted sesame oil
1 tbsp tamari
0.5 tsp garlic powder
0.5 tsp ginger powder
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Heat a large skillet or wok over medium-high heat and lightly coat with a small amount of oil or cooking spray.
Whisk the egg in a small bowl, pour into the skillet, scramble until just set, then remove and set aside.
Add the sesame oil to the skillet, then add the cubed chicken breast, seasoning with salt, pepper, garlic powder, and ginger powder.
Sauté the chicken until golden brown and cooked through, approximately 5-7 minutes.
Add the diced carrots and frozen peas to the skillet, stirring frequently until the carrots are tender-crisp.
Fold in the chilled brown rice and tamari, breaking up any clumps and stirring until the rice is heated through and slightly crispy.
Return the scrambled egg to the skillet, add the green onions, and toss everything together before serving.