Macro Friendly Chicken Fried Rice by Takingmeals

Ingredients

• 150g (approx. 5.3 oz) diced chicken breast
• 1/2 tsp salt (for seasoning chicken)
• 1/4 tsp black pepper (for seasoning chicken)
• 1 spray Frylite or cooking spray
• 1/4 cup chopped onion
• 1 clove minced garlic
• 1/2 cup frozen peas
• 1 bag microwave rice (approx. 250g or 8.8 oz)
• 1 egg
• 2 tbsp soy sauce (plus more to taste)
• 1 tbsp Mayflower curry sauce (optional)
• 1 tbsp fresh spring onion, chopped (for topping, optional)

Instructions

1. Season the diced chicken generously with salt and black pepper.
2. Heat one spray of Frylite (or cooking spray) in a non-stick pan over medium-high heat.
3. Add the seasoned chicken and fry until golden brown and cooked through, about 5-7 minutes. Remove chicken from the pan and set aside.
4. Add the chopped onion and minced garlic to the same pan. Sauté for 2-3 minutes until softened and fragrant.
5. Stir in the frozen peas and cook for 1 minute.
6. Add the bag of microwave rice to the pan. Break up any clumps with your spatula and stir to combine with the vegetables, cooking for about 2 minutes until heated through.
7. Push the rice and vegetable mixture to one side of the pan.
8. Crack the egg into the empty side of the pan and scramble it until just cooked, about 1-2 minutes.
9. Mix the scrambled egg into the rest of the ingredients in the pan.
10. Return the cooked chicken to the pan. Add 2 tablespoons of soy sauce and the optional Mayflower curry sauce.
11. Stir-fry everything together for another 2-3 minutes, ensuring all ingredients are hot and well combined. Add more soy sauce if needed for extra flavor.
12. Serve immediately, topped with fresh spring onion if desired.