CHICKEN FRIED RICE

Lunch/Dinner

Prep

20 Mins

Cook

30 Mins

Serves

Macros per serving

Calories

515

Protein

44g

Carbs

51g

Fat

15g

Ingredients

chicken breast, ensuring it is evenly coated. Cover and refrigerate for at least 30 minutes. If short on time, reserve the marinade to use as a sauce instead. Add the sesame oil. Remove the chicken from the marinade and cook for 6-8 minutes, flipping occasionally, until golden brown and cooked through. Remove from the skillet and set aside. Sauté for 3-4 minutes until softened. into the skillet. Scramble the eggs until fully cooked, then mix them with the vegetables. with the soy sauce and minced garlic. Stir well to combine. return it to the skillet. Stir everything together and cook for 2-3 minutes until heated through. containers.
For the Chicken Fried Rice:
18 oz (510g) chicken breast
2 cups (500g) Seeds of Change brown rice and quinoa (2 pouches)
15 oz (425g) bag garden duo (frozen peas and carrots)
4 large eggs
2 tablespoons (30ml) soy sauce
3 garlic cloves, minced
1 tablespoon (15ml) sesame oil
Salt and pepper, to taste
For the Marinade (or Sauce):
1/4 cup (60ml) low-sodium soy sauce
2 tablespoons (30ml) honey or maple syrup
1 tablespoon (15ml) rice vinegar
1 tablespoon (10g) fresh ginger, grated
2 cloves garlic, minced
1 teaspoon (5ml) sesame oil
Optional: 1 teaspoon (5ml) sriracha or chili flakes for heat Nutritional Values (Per Serving):

Instructions

7 steps

1Combine the marinade ingredients in a bowl. Add the chicken breast, ensuring it is evenly coated. Cover and refrigerate for at least 30 minutes. If short on time, reserve the marinade to use as a sauce instead.
2Heat a large skillet or wok over medium-high heat. Add the sesame oil. Remove the chicken from the marinade and cook for 6-8 minutes, flipping occasionally, until golden brown and cooked through. Remove from the skillet and set aside.
3In the same skillet, add the frozen peas and carrots. Sauté for 3-4 minutes until softened.
4Push the vegetables to the side and crack the eggs into the skillet. Scramble the eggs until fully cooked, then mix them with the vegetables.
5Add the brown rice and quinoa to the skillet along with the soy sauce and minced garlic. Stir well to combine.
6Slice the cooked chicken into bite-sized pieces and return it to the skillet. Stir everything together and cook for 2-3 minutes until heated through.
7Divide the fried rice evenly into 4 meal prep containers. For the Chicken Fried Rice: 18 oz (510g) chicken breast 2 cups (500g) Seeds of Change brown rice and quinoa (2 pouches) 15 oz (425g) bag garden duo (frozen peas and carrots) 4 large eggs 2 tablespoons (30ml) soy sauce 3 garlic cloves, minced 1 tablespoon (15ml) sesame oil Salt and pepper, to taste For the Marinade (or Sauce): 1/4 cup (60ml) low-sodium soy sauce 2 tablespoons (30ml) honey or maple syrup 1 tablespoon (15ml) rice vinegar 1 tablespoon (10g) fresh ginger, grated 2 cloves garlic, minced 1 teaspoon (5ml) sesame oil Optional: 1 teaspoon (5ml) sriracha or chili flakes for heat