YOUR SOLIN GENERATED RECIPE
Chicken Fried Rice Skillet
Sautéed chicken breast and fluffy brown rice tossed with crisp vegetables and savory tamari for a satisfying, protein-packed skillet meal.
INGREDIENTS
3 oz chicken breast
0.5 cup cooked brown rice
1 large egg
1 cup peas and carrots
0.5 tsp avocado oil
0.5 tsp toasted sesame oil
1 tbsp tamari
0.25 tsp garlic powder
0.25 tsp ginger powder
1 stalk green onion
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Dice the chicken breast into small, uniform cubes and season with sea salt, black pepper, garlic powder, and ginger powder.
Heat the avocado oil in a large cast-iron skillet or wok over medium-high heat until shimmering.
Add the chicken to the skillet and sauté for 5-7 minutes until golden brown and cooked through, then remove and set aside.
In the same skillet, add the peas and carrots, sautéing for 3 minutes until they begin to soften.
Push the vegetables to the edge of the pan, crack the egg into the center, and scramble until just set.
Incorporate the cooked brown rice and the cooked chicken back into the skillet, stirring to combine all elements.
Drizzle with tamari and toasted sesame oil, tossing everything together for 2 minutes until the rice is slightly crispy and fragrant.
Garnish with thinly sliced green onions before serving warm.