YOUR SOLIN GENERATED RECIPE
Chicken Fried Rice Skillet
Sautéed chicken and crisp vegetables tossed with chilled brown rice in a sizzling skillet, finished with a savory tamari glaze and toasted sesame oil.
INGREDIENTS
4.5 oz Chicken breast
1 large Egg
0.33 cup Cooked brown rice
0.5 cup Frozen peas and carrots
0.25 cup White onion
1 clove Garlic
0.5 tsp Fresh ginger
0.5 tbsp Avocado oil
1 tbsp Tamari
0.5 tsp Toasted sesame oil
1 stalk Green onion
0.13 tsp Sea salt
0.13 tsp Black pepper
PREPARATION
Heat the avocado oil in a large skillet or wok over medium-high heat until shimmering.
Season the diced chicken breast with sea salt and black pepper, then add it to the skillet and sear until golden and cooked through.
Remove the cooked chicken from the skillet and set it aside on a plate.
In the same skillet, add the diced white onion and the frozen peas and carrots, sautéing for 3-4 minutes until the onions are translucent.
Stir in the minced garlic and grated ginger, cooking for about 30 seconds until the mixture becomes highly aromatic.
Push the vegetable mixture to the outer edges of the skillet and crack the egg into the center, scrambling it quickly until just set.
Add the chilled cooked brown rice and the reserved chicken back into the skillet, breaking up any clumps of rice with a spatula.
Pour the tamari and toasted sesame oil over the mixture and toss everything together for 2-3 minutes until the rice is heated through and slightly crispy.
Remove from heat and garnish with thinly sliced green onions before serving immediately.