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Ingredient
Chicken fried rice
Introduce
Chef :
Sarah LouiseChicken fried rice
426 cal, 8.9g fat, 0.9g saturated fat, 170.1mg sodium, 156.6 potassium, 26.5g carbs, 56.2g protein, 2.9g fibre, 4.2g sugar
Ingredient
Food ration :
7 servings
2 tbsp
canola oil
1 cup
diced thin carrot
1 cup
chopped onions
4 cloves
garlic, minced
1 tbsp
peeled & minced fresh ginger
1 1/2 cups
diced broccoli florets
3/4 cup
diced capsicum
3
eggs
3/4 cup
frozen peas, thawed
3/4 cup
frozen corn, thawed
3-4 tbsp
spy sauce (to flavour)
Cooking instructions
* Step 1
Heat oil in a non stick wok over med/high heat. Add carrots, onions, garlic and ginger. Saute for 5 mins. Add broccoli and capsicum. Saute until veggies are soft.
* Step 2
Move veggies to one side of the wok. Crack eggs into the other side of the wok and scramble. Cook.
* Step 3
In a separate pan cool the chikcent and add to the veggies.
* Step 4
Stir in the rice, peas, corn and soy sauce. Cook.
* Step 5
Serve.
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10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
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