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 nutty brown rice tossed with crisp vegetables and a savory tamari glaze for a satisfying, protein-packed skillet.

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NUTRITION

550kcal
Protein
56.2g
Fat
18g
Carbs
37.6g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1 large egg

0.25 cup diced carrots

0.25 cup frozen peas

0.25 cup sliced green onions

1 clove minced garlic

0.5 tsp grated fresh ginger

1 tsp avocado oil

0.5 tsp toasted sesame oil

1 tbsp tamari

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Cut the chicken breast into small, bite-sized pieces and season with sea salt and black pepper.

  • 2

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

  • 3

    Add the chicken to the skillet and cook until golden brown and cooked through, about 5-6 minutes. Remove chicken from the pan and set aside.

  • 4

    In the same skillet, add the diced carrots and cook for 2-3 minutes until they begin to soften.

  • 5

    Stir in the minced garlic, grated ginger, and frozen peas, sautéing for another 1-2 minutes until fragrant.

  • 6

    Push the vegetables to one side of the skillet and crack the egg into the empty space. Scramble the egg quickly until just set, then mix it into the vegetables.

  • 7

    Add the cooked brown rice and the cooked chicken back into the skillet.

  • 8

    Drizzle with tamari and toasted sesame oil, tossing everything together for 2 minutes to allow the flavors to meld and the rice to crisp slightly.

  • 9

    Garnish with sliced green onions and serve immediately.

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 nutty brown rice tossed with crisp vegetables and a savory tamari glaze for a satisfying, protein-packed skillet.

NUTRITION

550kcal
Protein
56.2g
Fat
18g
Carbs
37.6g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1 large egg

0.25 cup diced carrots

0.25 cup frozen peas

0.25 cup sliced green onions

1 clove minced garlic

0.5 tsp grated fresh ginger

1 tsp avocado oil

0.5 tsp toasted sesame oil

1 tbsp tamari

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Cut the chicken breast into small, bite-sized pieces and season with sea salt and black pepper.

  • 2

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

  • 3

    Add the chicken to the skillet and cook until golden brown and cooked through, about 5-6 minutes. Remove chicken from the pan and set aside.

  • 4

    In the same skillet, add the diced carrots and cook for 2-3 minutes until they begin to soften.

  • 5

    Stir in the minced garlic, grated ginger, and frozen peas, sautéing for another 1-2 minutes until fragrant.

  • 6

    Push the vegetables to one side of the skillet and crack the egg into the empty space. Scramble the egg quickly until just set, then mix it into the vegetables.

  • 7

    Add the cooked brown rice and the cooked chicken back into the skillet.

  • 8

    Drizzle with tamari and toasted sesame oil, tossing everything together for 2 minutes to allow the flavors to meld and the rice to crisp slightly.

  • 9

    Garnish with sliced green onions and serve immediately.