Chicken fried rice

Who doesn’t love fried rice? I’m a huge fan. Unfortunately, most takeaway fried rice is very high in carbs and low in protein, which means it doesn’t provide long-lasting energy.

This recipe tips the scales towards high protein with chicken and more eggs, and also plenty of veggies for fibre. It’s a healthy twist on a good ol’ crowd pleaser.

Serves: 6

Prep time: 10min

Cook time: 10min

Total time: 20min

Macros: 388cal / 44g Protein / 26g Carbs / 13g Fat / 2g Fibre

Ingredients

  • 125g rice (uncooked)

  • 1 carrot, diced

  • 1 cups of mixed frozen peas & corn

  • 1 red capsicum, diced

  •  6 shallots, sliced

  • 2 cloves garlic, crushed

  • 2 Tbsp ginger, peeled & grated

  • 4 eggs, beaten

  • 700g chicken breasts, cooked and chopped

  • 2 tbsp tamari or soy sauce

  • 2 Tbsp Olive oil

  • 1 tbsp butter

  • 2 Tbsp cashews, roughly chopped (optional)

Method

  1. Heat 1 Tbsp olive oil in a frying pan and add eggs as if cooking an omelette. Scoop the fried egg out and transfer it to a plate before dicing it into small pieces

  2. Melt butter in the pan at medium heat and cook shallots, ginger, carrot, capsicum and garlic for 2min, stirring regularly.

  3. Add peas & corn mix, cooked chicken, and rice and stir until combined. Add soy sauce. Cook for 2min, stirring often.

  4. Add chopped eggs and stir until combined.

  5. Serve immediately, topped with crushed cashews (if using)

 

Tips:

Freezer friendly


Main CourseSamantha Chanfried rice, dinnerComment