Recipe: High Protein / Low Time Chicken & Veggie Egg Fried Rice

“Eggs are rich in vitamin D, which plays a ke­y role in maintaining strong and healthy bones. Rice­ is packed with thiamine, an important nutrient that he­lps convert food into energy for your body.”

Steven Wright

A heartwarming Chicken & Veggie Egg Fried Rice recipe that’s sure to please your taste buds and warm your soul. With its hearty ingredients and delicious flavours, it’s bound to become a family favourite.

Whip it up for your next meal and enjoy the goodness in every bite! There’s so much you can do with Egg Fried Rice we love adding chicken to it (obviously), but should you need the occasional change-up, click HERE for 18 more recipes from BBC Good Food.

Ingredients: (serves 2)

• 400g cooked brown rice (washed, cooked then chilled)
• 30ml olive oil
• 2 Ready Cooked Chicken Breasts, diced – or 200g of our Chicken Bites
• 4 large eggs, beaten
• 100g broccoli florets, chopped
• 1 carrot, finely diced
• 2 cloves garlic, minced
• 30ml low-sodium soy sauce
• 15ml sesame oil
• Salt and pepper, to taste
• Optional garnishes: sliced green onions, sesame seeds

Nutrition Information (approx per serving)

• Calories: 730
• Protein: 55g
• Carbohydrates: 150g
• Fat: 27g
• Fiber: 10g
• Sugar: 2.5g

Ben also crafted some wonderfully tasty jalapeno & cheddar to accompany our Panko Breaded Chicken Bites, a recipe which definitely involves more cooking than this one, but is entirely worth it.

Find it here.

Combine Everything:

• Add the cooked brown rice and chicken to the skillet with the veggies and eggs.
• Drizzle the low-sodium soy sauce and sesame oil over the mixture.
• Give it a good stir to blend all the flavours and heat through for 2-3 minutes.

Serve and Enjoy:

Scoop the delicious Chicken & Veggie Egg Fried Rice into serving bowls or plates.

For an extra touch, top with sliced green onions and sesame seeds.

Serve hot and savour every mouthful of this wholesome and satisfying meal!