YOUR SOLIN GENERATED RECIPE
Chicken Fried Rice Skillet
Sautéed chicken breast and crisp vegetables tossed with fluffy rice and savory coconut aminos for a vibrant, protein-packed meal.
INGREDIENTS
5 oz chicken breast
0.5 cup cooked jasmine rice
1 large egg
0.25 cup frozen peas
0.25 cup diced carrots
2 stalk green onions
1 tbsp coconut aminos
0.5 tbsp avocado oil
0.5 tsp toasted sesame oil
0.25 tsp garlic powder
0.25 tsp ground ginger
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Dice the chicken breast into bite-sized pieces and season evenly with sea salt, black pepper, garlic powder, and ground ginger.
Heat the avocado oil in a large non-stick skillet or wok over medium-high heat until shimmering.
Add the seasoned chicken to the skillet and sauté until golden brown and cooked through, approximately 5 to 6 minutes.
Push the chicken to one side of the pan and crack the egg into the cleared space, scrambling it quickly until fully set.
Stir in the diced carrots and frozen peas, cooking for 2 minutes until the vegetables are tender-crisp.
Add the chilled cooked jasmine rice and coconut aminos to the skillet, breaking up any clumps and tossing everything together.
Continue to cook for 3 minutes, allowing the rice to heat through and slightly crisp on the edges.
Remove from heat, drizzle with toasted sesame oil, and garnish with thinly sliced green onions before serving.