Chicken Fried Rice (Plan 5)
by Tanvi Parikh
Macros
- Total calories
- 360
- Protein
- 36 g
- Carbs
- 31 g
- Fat
- 10 g
- Fiber
- 3 g
- Sugar
- 2 g
- Cholesterol
- 327 mg
- Sodium
- 447 mg
- Potassium
- 604 mg
- Vitamin A
- 870 IU
- Vitamin C
- 4 mg
- Calcium
- 53 mg
- Iron
- 2 mg
- Vitamin D
- 58 IU
- Vitamin B12
- 0.8 µg
- Magnesium
- 82 mg
- Zinc
- 3 mg
Serves 1
Ingredients
- 3 tbsp Brown Rice (45g of uncooked rice)
- 1⅓ Egg (whisked)
- 1⅓ tbsp Water
- ⅓ cup Mushrooms (sliced)
- 2 tbsp Peas (chopped)
- 76 g Chicken Breast, Cooked (chopped)
- ⅛ tsp Sea Salt (divided)
- 1½ tsp Chives (plus more for garnish)
Steps
Cook the rice according to the directions on the package.
Heat a non-stick pan over medium heat. Add the eggs to the pan and move them around with a spatula continuously until fluffy, about two minutes. Transfer to a bowl.
In the same pan, heat the water over medium to medium-high heat. Add the mushrooms, peas, chicken and half the salt, scraping up any bits at the bottom of the pan. Cook for about five minutes, or until the water has absorbed and the mushrooms are soft and the peas are tender crisp.
Stir in the scrambled eggs, cooked rice and chives, breaking up any large chunks. Season with the remaining salt to taste. Divide into bowls and garnish with additional chives (optional). Enjoy!
Tips
- Leftovers: Refrigerate in an airtight container for up to three days.
- More Flavor: Add tamari and adjust the salt as needed. Add grated ginger, garlic, or black pepper.