Shredded Chicken Fried Rice

• servings: Ingredients, 4 serves

Ingredients

This is top tier meal prep right here! Meet my lunch for the next 6 months 🤝🫡💪🏽🕺🏻🍆💦💡

Olive oil, 10g, 2 tsp

Jasmine white rice, 500g cooked, 17.6oz, about 2½ cups

Shredded chicken breast, 400g cooked, 14oz

Egg whites, 150g, 5.3oz, about ½ cup

Whole eggs, 2 large

Frozen peas, corn & capsicum, 200g, 7oz, about 1½ cups

Soy sauce, 30ml, 2 tbsp

Teriyaki sauce, 50g, 1.8oz, about 3 tbsp

Garlic paste, 5g, 1 tsp

Ginger paste, 5g, 1 tsp

MSG, 1 tsp 👻

Spring onions, optional

Directions

Cook rice ahead of time and let it cool slightly, this stops it going mushy.

Heat a pan or wok on high. Add olive oil, then garlic and ginger.

Add rice and stir fry until hot and slightly crispy.

Push everything to one side, add eggs and egg whites, scramble, then mix through.

Add shredded chicken and cook until heated through

Add soy sauce, teriyaki and MSG, stir until everything is evenly coated.

Add frozen vegetables and cook until heated through.

Finish with spring onions.

Calories and macros

Total recipe:

Calories: 1,720 kcal | P: 165g | C: 177g | F: 42g

Per serve (Serves 4)

Calories: 430 kcal | P: 41g | C: 44g | F: 10.5g | Matt West