Chicken Fried Rice

This is my favorite easy recipe, mostly because I love fried rice and secondly because it’s the easiest, tastes like a cheat but fits my macros type meal.    Most people freak out when I say I eat fried rice multiple times a week.  Their immediate thought being: “Fried rice is so carby and fatty”.   Stop with the negative talk.  Its actually a very balanced and healthy meal.   For me this is a “whatever you have in the fridge” type meal.

This is a single serving recipe.  What you will need:

¼ Cup Cooked Rice –  Brown or White whatever fits your life.  I used Calrose Botan white rice.

3-4 Baby Carrots or ½ of a big carrot 

4-5 Sugar Snap Peas

1 Green Onion

2 oz Boiled or Canned Chicken – if you use canned chicken rinse it to get the sodium off of it

1 Large Egg

1 oz Low Sodium Kikoman Soy Sauce or Braggs Amino Soy Sauce

No calorie oil spray- I used coconut oil PAM

Garlic Powder

Onion Powder

How to make it:

Slice up the carrots, sugar snap peas and green onion. 

Chop up or shred the boiled chicken, if you are using canned chicken rinse it and set aside.

Start heating up a large, non stick pan over medium-high heat.

Spray the Pan with the oil of your choice

Throw in the carrots and sugar snap peas and Sauté them for a couple of minutes. 

Add the chicken and the rice.  Mix it for another 1-2 minutes

Mix in the Soy Sauce

Push the ingredients in the pan to the side from the middle, making a small hole in the middle of the pan. Add the egg and scramble.  Once the egg is cooked mix it in with the rest of the ingredients. 

Sprinkle with Garlic and Onion Powder to your liking.

Put it in a bowl and sprinkle with some green onion.  VOILA! Dinner in less than 15 minutes.

Calories:219    Fat: 5.8g   Carbs: 17.9g    Protein: 22.3    Sugars: 2.5