YOUR SOLIN GENERATED RECIPE
Chicken Fried Rice Skillet
Sautéed chicken and crisp vegetables tossed with fluffy brown rice and a savory tamari-sesame glaze for a satisfying, protein-packed skillet meal.
INGREDIENTS
4 oz Chicken breast
0.25 cup Cooked brown rice
1 large Egg
0.5 tsp Avocado oil
0.5 tsp Toasted sesame oil
0.5 cup Frozen peas
0.25 cup Diced carrots
1 tbsp Tamari
1 clove Garlic
0.5 tsp Fresh ginger
2 tbsp Green onions
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Heat avocado oil in a large cast-iron skillet over medium-high heat.
Season diced chicken with sea salt and black pepper, then sauté until golden brown and cooked through.
Add the diced carrots and frozen peas to the skillet, cooking until the carrots are tender-crisp.
Stir in the minced garlic and grated ginger, sautéing for 30 seconds until fragrant.
Incorporate the cooked brown rice, breaking up any clumps and stirring to combine with the chicken and vegetables.
Push the rice mixture to the sides of the skillet, crack the egg into the center, and scramble until just set before folding it into the rest of the dish.
Drizzle with tamari and toasted sesame oil, tossing everything together to coat evenly.
Garnish with sliced green onions and serve immediately while hot.