Chicken Fried Rice with Mixed Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Chicken Fried Rice with Mixed Vegetables

YOUR SOLIN GENERATED RECIPE

Chicken Fried Rice with Mixed Vegetables

Pan-seared chicken breast and crisp vegetables tossed with nutty brown rice and savory tamari for a vibrant, protein-packed stir-fry.

Try 7 days free, then $12.99 / mo.

NUTRITION

509kcal
Protein
52.8g
Fat
14.8g
Carbs
42.8g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

1 large Egg

0.5 cup Cooked brown rice

0.5 cup Frozen peas and carrots

0.25 cup White onion

1 tsp Avocado oil

0.5 tsp Toasted sesame oil

1 tbsp Low-sodium tamari

1 clove Garlic

0.5 tsp Fresh ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Green onions

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

  • 2

    Heat the avocado oil in a large skillet or wok over medium-high heat.

  • 3

    Add the chicken to the skillet and cook until golden brown and cooked through, then remove and set aside.

  • 4

    In the same skillet, add the diced white onion, minced garlic, and grated ginger, sautéing for 2 minutes until fragrant.

  • 5

    Stir in the frozen peas and carrots, cooking for another 3 minutes until tender.

  • 6

    Push the vegetables to one side of the skillet and crack the egg into the empty space, scrambling it quickly until set.

  • 7

    Add the cooked brown rice, cooked chicken, tamari, and toasted sesame oil to the skillet.

  • 8

    Toss everything together over high heat for 2-3 minutes until the rice is slightly crispy and well-combined.

  • 9

    Garnish with sliced green onions before serving.

Chicken Fried Rice with Mixed Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Chicken Fried Rice with Mixed Vegetables

YOUR SOLIN GENERATED RECIPE

Chicken Fried Rice with Mixed Vegetables

Pan-seared chicken breast and crisp vegetables tossed with nutty brown rice and savory tamari for a vibrant, protein-packed stir-fry.

NUTRITION

509kcal
Protein
52.8g
Fat
14.8g
Carbs
42.8g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

1 large Egg

0.5 cup Cooked brown rice

0.5 cup Frozen peas and carrots

0.25 cup White onion

1 tsp Avocado oil

0.5 tsp Toasted sesame oil

1 tbsp Low-sodium tamari

1 clove Garlic

0.5 tsp Fresh ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Green onions

PREPARATION

  • 1

    Dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

  • 2

    Heat the avocado oil in a large skillet or wok over medium-high heat.

  • 3

    Add the chicken to the skillet and cook until golden brown and cooked through, then remove and set aside.

  • 4

    In the same skillet, add the diced white onion, minced garlic, and grated ginger, sautéing for 2 minutes until fragrant.

  • 5

    Stir in the frozen peas and carrots, cooking for another 3 minutes until tender.

  • 6

    Push the vegetables to one side of the skillet and crack the egg into the empty space, scrambling it quickly until set.

  • 7

    Add the cooked brown rice, cooked chicken, tamari, and toasted sesame oil to the skillet.

  • 8

    Toss everything together over high heat for 2-3 minutes until the rice is slightly crispy and well-combined.

  • 9

    Garnish with sliced green onions before serving.