YOUR SOLIN GENERATED RECIPE
Chicken and Vegetable Fried Rice
Wok-seared chicken and crisp vegetables tossed with nutty brown rice and savory tamari for a fragrant, protein-packed meal.
INGREDIENTS
5 oz Chicken breast
0.5 cup Cooked brown rice
1 large Egg
0.25 cup Frozen peas
0.25 cup Carrots
0.25 cup White onion
1 tsp Toasted sesame oil
1 tbsp Tamari
0.5 tsp Garlic powder
0.25 tsp Ground ginger
1 tbsp Green onions
0.13 tsp Sea salt
0.13 tsp Black pepper
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, black pepper, garlic powder, and ground ginger.
Sauté the chicken in the hot skillet until golden brown and cooked through, then remove and set aside.
Add the remaining sesame oil to the skillet and sauté the diced carrots, white onion, and frozen peas until tender-crisp.
Push the vegetables to the edges of the pan and crack the egg into the center, scrambling until fully set.
Return the cooked chicken and the cold cooked brown rice to the skillet, drizzling the tamari over the mixture.
Toss all ingredients together for 2-3 minutes until the rice is slightly toasted and everything is well combined.
Garnish with freshly chopped green onions and serve immediately.