YOUR SOLIN GENERATED RECIPE
Chicken Fried Rice Skillet
Sautéed chicken breast and fluffy brown rice tossed with crisp vegetables in a savory tamari glaze for a satisfying, protein-packed skillet meal.
INGREDIENTS
4.5 oz chicken breast
1 large egg
0.5 cup cooked brown rice
0.25 cup frozen peas
0.25 cup diced carrots
0.25 cup diced white onion
1 tsp toasted sesame oil
0.75 tsp avocado oil
1 tbsp coconut aminos
0.25 tsp garlic powder
0.25 tsp ground ginger
0.13 tsp sea salt
0.13 tsp black pepper
1 tbsp sliced green onions
PREPARATION
Dice the chicken breast into small, bite-sized pieces and season with sea salt and black pepper.
Heat the avocado oil in a large non-stick skillet or wok over medium-high heat.
Add the chicken to the skillet and cook until golden brown and cooked through, approximately 5-6 minutes.
Add the diced carrots and white onion to the skillet, sautéing for 3-4 minutes until the vegetables begin to soften.
Stir in the frozen peas and cook for another minute until heated through.
Push the chicken and vegetable mixture to one side of the skillet and crack the egg into the empty space, scrambling it quickly until set.
Add the cooked brown rice, garlic powder, and ground ginger to the skillet, stirring everything together to combine.
Drizzle the coconut aminos and toasted sesame oil over the mixture, tossing well to coat all ingredients evenly.
Cook for an additional 2 minutes to allow the flavors to meld and the rice to slightly crisp.
Remove from heat and garnish with sliced green onions before serving.