Protein Egg Fried Rice with Chicken
PakistaniGym & High-ProteinDesi eggsMedium
A gym version of egg fried rice — more egg and chicken, less oil, with spring onion and soy sauce for flavour.
Prep time10 min
Cook time12 min
Total time22 min
Servings2
Ingredients
- 1 cup cooked rice (leftover works best)
- 2 eggs, beaten
- 100 g chicken, small pieces
- 2 spring onions, chopped
- 1/2 cup capsicum, diced
- 1 tbsp soy sauce
- 1/2 tsp black pepper
- 1/4 tsp salt
- 1 tbsp cooking oil
Method
- Heat oil in a wok or large pan on high heat.
- Add chicken and cook for 4–5 minutes until done; remove and set aside.
- Pour in the beaten eggs and scramble quickly; remove.
- Add capsicum and spring onion; stir-fry for 1 minute.
- Add the rice, soy sauce, pepper and salt; toss for 2 minutes.
- Return the chicken and eggs; toss everything together.
- Serve hot.
Nutrition — estimated per serving
Calories (estimate)325 kcal
Protein (estimate)24 g
Fat (estimate)12 g
Carbs (estimate)28 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Nutrition is an estimate only. Day-old rice fries better than fresh rice. Cook chicken fully before mixing it in. Allergic to eggs? Use extra chicken and tofu. If soy sauce is not available, use a little salt and lemon juice instead.