YOUR SOLIN GENERATED RECIPE
Chicken Fried Rice Skillet
Sautéed chicken and crisp vegetables tossed with nutty brown rice and savory tamari for a wholesome, protein-packed skillet meal.
INGREDIENTS
4.5 oz Chicken breast
1 large Egg
0.25 cup Cooked brown rice
0.5 cup Diced carrots
0.5 cup Frozen peas
0.25 cup Sliced green onions
0.5 tsp Toasted sesame oil
1 tbsp Tamari
0.25 tsp Garlic powder
0.25 tsp Ginger powder
0.13 tsp Sea salt
0.13 tsp Black pepper
PREPARATION
Cut the chicken breast into small, bite-sized cubes and season with garlic powder, ginger powder, sea salt, and black pepper.
Heat the toasted sesame oil in a large non-stick skillet over medium-high heat.
Add the chicken to the skillet and sauté until golden brown and cooked through, about 5-7 minutes.
Add the diced carrots and frozen peas to the skillet, stirring frequently until the vegetables are tender-crisp.
Push the chicken and vegetable mixture to one side of the skillet and crack the egg into the empty space.
Scramble the egg quickly until just set, then incorporate it into the rest of the mixture.
Stir in the cooked brown rice and tamari, tossing everything together until the rice is heated through and evenly coated.
Remove from heat and garnish with sliced green onions before serving.