YOUR SOLIN GENERATED RECIPE
Chicken Fried Rice Skillet
Sautéed chicken and crisp vegetables tossed with chilled brown rice and savory coconut aminos for a fragrant, one-pan meal.
INGREDIENTS
4.5 oz chicken breast
1 large egg egg
0.5 cup cooked brown rice
0.25 cup diced carrots
0.25 cup frozen peas
0.25 cup sliced green onions
1 clove garlic
0.5 tsp toasted sesame oil
1.5 tbsp coconut aminos
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Heat a large non-stick skillet over medium-high heat and lightly coat with a drizzle of avocado oil or cooking spray.
Add the diced chicken breast to the pan, seasoning with sea salt and black pepper, and sauté until golden brown and cooked through.
Push the chicken to one side of the skillet and crack the egg into the open space, scrambling it with a spatula until just set.
Stir in the diced carrots, frozen peas, and minced garlic, cooking for 2-3 minutes until the vegetables are tender-crisp.
Add the chilled cooked brown rice to the skillet, breaking up any clumps and incorporating it with the chicken and vegetables.
Drizzle the coconut aminos and toasted sesame oil over the mixture, tossing everything together until the rice is heated through and fragrant.
Garnish the skillet with sliced green onions and serve immediately.