Chicken Fried Rice Skillet

This is an example of a meal that Solin would create to include in your personalized meal plan.

Chicken Fried Rice Skillet

YOUR SOLIN GENERATED RECIPE

Chicken Fried Rice Skillet

Sautéed chicken breast and crisp vegetables tossed with fluffy jasmine rice and savory coconut aminos for a vibrant, umami-packed meal.

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NUTRITION

509kcal
Protein
47.7g
Fat
11.9g
Carbs
50.1g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

0.25 tsp avocado oil

0.25 cup jasmine rice

1 large egg

0.25 cup peas

0.25 cup carrots

0.25 tsp sesame oil

1.5 tbsp coconut aminos

1 stalk green onion

0.25 tsp garlic powder

0.25 tsp ginger powder

0.13 tsp sea salt

0.13 tsp black pepper

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PREPARATION

  • 1

    Heat the avocado oil in a large cast-iron skillet or wok over medium-high heat.

  • 2

    Add the cubed chicken breast to the skillet and season with sea salt and black pepper, cooking until golden brown and no longer pink.

  • 3

    Push the chicken to one side of the pan and add the diced carrots and peas, sautéing for 3 minutes until tender-crisp.

  • 4

    Move the chicken and vegetables to the outer edges of the skillet and crack the egg into the center, scrambling it quickly until fully set.

  • 5

    Add the chilled jasmine rice to the pan along with the garlic powder and ginger powder, breaking up any clumps with a spatula.

  • 6

    Drizzle the sesame oil and coconut aminos over the mixture, tossing everything together for 2-3 minutes until the rice is heated through and slightly toasted.

  • 7

    Remove from heat and garnish with thinly sliced green onions before serving warm.

Chicken Fried Rice Skillet

This is an example of a meal that Solin would create to include in your personalized meal plan.

Chicken Fried Rice Skillet

YOUR SOLIN GENERATED RECIPE

Chicken Fried Rice Skillet

Sautéed chicken breast and crisp vegetables tossed with fluffy jasmine rice and savory coconut aminos for a vibrant, umami-packed meal.

NUTRITION

509kcal
Protein
47.7g
Fat
11.9g
Carbs
50.1g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

0.25 tsp avocado oil

0.25 cup jasmine rice

1 large egg

0.25 cup peas

0.25 cup carrots

0.25 tsp sesame oil

1.5 tbsp coconut aminos

1 stalk green onion

0.25 tsp garlic powder

0.25 tsp ginger powder

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

  • 1

    Heat the avocado oil in a large cast-iron skillet or wok over medium-high heat.

  • 2

    Add the cubed chicken breast to the skillet and season with sea salt and black pepper, cooking until golden brown and no longer pink.

  • 3

    Push the chicken to one side of the pan and add the diced carrots and peas, sautéing for 3 minutes until tender-crisp.

  • 4

    Move the chicken and vegetables to the outer edges of the skillet and crack the egg into the center, scrambling it quickly until fully set.

  • 5

    Add the chilled jasmine rice to the pan along with the garlic powder and ginger powder, breaking up any clumps with a spatula.

  • 6

    Drizzle the sesame oil and coconut aminos over the mixture, tossing everything together for 2-3 minutes until the rice is heated through and slightly toasted.

  • 7

    Remove from heat and garnish with thinly sliced green onions before serving warm.