YOUR SOLIN GENERATED RECIPE
Classic Savory Chicken and Egg Fried Rice
Sautéed chicken and fluffy brown rice stir-fried with crisp garden vegetables and savory coconut aminos for a fragrant, protein-packed meal.
INGREDIENTS
4.5 oz chicken breast
1 large egg
0.5 cup cooked brown rice
0.25 cup frozen peas
0.25 cup carrots
0.25 cup green onions
0.5 tsp toasted sesame oil
1.5 tbsp coconut aminos
0.25 tsp garlic powder
0.25 tsp ground ginger
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
Dice the chicken breast into small, bite-sized pieces and finely chop the carrots and green onions.
Heat the toasted sesame oil in a large non-stick skillet or wok over medium-high heat.
Add the diced chicken to the skillet and season with sea salt, black pepper, garlic powder, and ground ginger.
Sauté the chicken for 5-6 minutes until golden brown and cooked through, then push it to one side of the pan.
Crack the egg into the empty side of the pan and scramble quickly until just set, then mix it into the chicken.
Add the chilled cooked brown rice, frozen peas, and diced carrots to the skillet.
Pour the coconut aminos over the mixture and stir-fry for 3-4 minutes, pressing the rice down occasionally to let it crisp slightly.
Garnish with sliced green onions and serve immediately while hot.