YOUR SOLIN GENERATED RECIPE
Chicken and Egg Fried Rice
Sautéed chicken and fluffy eggs tossed with chilled jasmine rice and crisp vegetables in a savory, aromatic tamari sauce.
INGREDIENTS
4 oz Chicken breast
2 large Eggs
0.5 cup Cooked jasmine rice
0.5 cup Frozen peas and carrots
0.25 cup Green onions
1 tsp Toasted sesame oil
1 tbsp Tamari
0.25 tsp Garlic powder
0.25 tsp Ground ginger
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Heat the toasted sesame oil in a large skillet or wok over medium-high heat until shimmering.
Add the cubed chicken breast to the pan and season with sea salt, black pepper, garlic powder, and ground ginger.
Sauté the chicken until golden brown and cooked through, approximately 5 to 6 minutes.
Push the chicken to the edges of the pan and crack the eggs into the center, scrambling them until they are just set.
Add the chilled jasmine rice and frozen peas and carrots to the pan, using a spatula to break up any rice clumps.
Drizzle the tamari over the mixture and toss everything together for 3 minutes until the rice is heated through and slightly toasted.
Remove the skillet from the heat and fold in the sliced green onions before serving warm.