YOUR SOLIN GENERATED RECIPE
Sautéed chicken and crisp vegetables tossed with nutty brown rice and savory tamari for a wholesome, protein-packed meal that delivers a delightful sizzle.
INGREDIENTS
5 oz chicken breast
0.5 cup cooked brown rice
1 large egg
0.25 cup frozen peas
0.25 cup diced carrots
0.25 cup diced white onion
1 clove garlic
0.5 tsp fresh ginger
1 tsp toasted sesame oil
1 tbsp tamari
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp sliced green onions
PREPARATION
Heat a large skillet or wok over medium-high heat with half of the toasted sesame oil.
Season the diced chicken breast with sea salt and black pepper, then sear in the hot pan until golden and cooked through before removing it to a side plate.
Add the remaining sesame oil to the pan and sauté the white onion, carrots, and frozen peas until the vegetables are tender-crisp.
Stir in the minced garlic and grated fresh ginger, cooking for about 30 seconds until the mixture becomes highly fragrant.
Push the vegetable mixture to the side of the pan, crack the egg into the empty space, and scramble until fully set.
Fold in the cooked brown rice, the seared chicken, and the tamari, tossing all ingredients together until the rice is heated through.
Garnish the chicken fried rice with sliced green onions and serve immediately while hot.