YOUR SOLIN GENERATED RECIPE
Chicken Fried Rice Skillet
Sautéed chicken breast and crisp vegetables tossed with fluffy brown rice and savory tamari for a satisfying, umami-rich meal.
INGREDIENTS
5 oz boneless skinless chicken breast
0.5 cup cooked brown rice
1 large egg
0.25 cup frozen peas
0.25 cup diced carrots
2 stalks green onion
1 clove minced garlic
0.5 tsp grated fresh ginger
1 tsp avocado oil
1 tbsp tamari
0.5 tsp toasted sesame oil
0.25 tsp black pepper
0.25 tsp sea salt
PREPARATION
Heat avocado oil in a large skillet over medium-high heat.
Season the diced chicken with sea salt and black pepper, then sauté in the skillet until golden brown and cooked through.
Remove the chicken from the pan and set it aside on a plate to rest.
Add the carrots, frozen peas, minced garlic, and grated ginger to the same skillet, cooking until the vegetables are tender-crisp.
Push the vegetable mixture to one side of the skillet and pour the whisked egg into the empty space, scrambling until fully set.
Return the chicken to the skillet along with the cooked brown rice, tamari, and toasted sesame oil.
Toss all ingredients together for 2 minutes until the rice is heated through and slightly crispy.
Remove from heat and garnish with sliced green onions before serving.