Chicken Fried Rice

This flavour packed, asian inspired rice dish is a flavourful swap for the chicken and rice gym bros.

Per Serving:

Calories - 500

Protein - 43g

Serves 2:

Low cal spray

250g of chicken breast (diced)

1/2 tbsp of neurtal oil

1 onion (finely chopped)

3 cloves of garlic (finely chopped)

Thumb-sized cube of ginger (finely chopped)

150g of frozen veg mix

250g of basmati rice

2 tbsp of soy sauce

Tsp of rice wine vinegar

1/2 tbsp of sesame oil

2 tbsp of sriracha

Tbsp of tomato puree

Salt and pepper, to taste 2 eggs, for frying

Spring onions (julienned, to garnish)

Optional extras (not inc. in calories)

Crispy onions.

Peanuts.

Crispy chilli oil.

Spray a few sprays of low cal spray into a pan and add chicken breast. Cook for 2 mins, stirring regularly, then add tbsp of soy sauce and cook for 5 mins. Once chicken is cooked through, remove from pan and set aside.
To the same pan, reduce the heat and add groundnut oil, shallot, garlic and ginger. Sauté for 2-3 mins, then add frozen veg mix. Cook veg mix for 1-2 mins, until starting to soften, then add basmati rice, tbsp of soy sauce, rice wine vinegar, sesame oil, sriracha and tomato paste. Mix everything together well and add cooked chicken back to pan. Turn heat up to high and fry rice until it just begins to turn crispy, then you're ready to serve.
Cut chicken into strips and cook in a pan for around 5 minutes or until cooked through.
For the fried eggs, heat fry-lite in non-stick pan and fry eggs until nice and crispy. Serve fried egg on top of rice with spring onions, crispy onions, peanut and chilli oil.