Chicken Fried Rice
Anabolic Chicken Fried Rice
Want to have your chicken fried rice and eat it too? Well if you make a few simple changes you most certainly can. Honestly there is a part of me that LOVES that greasy restaurant fried rice and I can’t get enough of it. But if I eat that on a daily basis I think I’d tire of it quickly. However fried rice is still one of my go to meals on a regular basis and my favourite as well. I like to load up on the lean protein and veggies to make it high protein and very filling. And I keep the oil to a minimum which helps making it lower in fat and calories.
I hope you enjoy my version!
Jazz it up!
This is just a basic idea of how I like to approach a much healthier version of fried rice. The main idea is to get a good amount of veggies in there which help to fill you up. In terms of vegetables I used carrots, cabbage and peas. These can be swapped out for mushrooms, asparagus, bell peppers etc. Similarly with the protein you can use shrimp, lean cuts of pork like tenderloin or even some steak. The goal really is the ratios of rice to vegetables to meat.
Nutrition Info (Per serving)
- Calories: 552
- Carbs: 66g
- Fat: 11g
- Protein: 56g
- Fiber: 7g
This recipe makes 1 serving. Get this recipe on myfitnesspal.
Chicken Fried Rice
- 150 grams Boiled White Rice
- 150 grams Raw Chicken Breast Skinless and without bone
- 50 grams Cabbage
- 50 grams Carrot
- 50 grams Frozen Peas
- 10 grams garlic
- 40 grams Spring Onion separated into whites and greens
- 10 ml Dark Soya Sauce
- 5 ml White Vinegar
- 12 grams HK's Homemade Mayo or any cooking fat of choice
- Salt & Pepper to taste
- For the prep you want to dice the carrots and the cabbage. Chop the chicken into small teeny tiny pieces. Let the peas thaw while you get everything ready. Finely chop the spring onion and separate the white part from the green part. And also mince your garlic.
- Heat you wok on the stove and add in the mayo along with the white part of the spring onion and the garlic and sautee that till the garlic starts to brown. After that add in the chicken and continue to cook for about 2-3 minutes before adding in the carrots and cabbage.
- Now if you cook this for a few minutes more before adding in the peas. If you like your veggies to be softer then cook it for a few minutes more. Then add the rice, soya sauce and vinegar.
- Give everything a good mix, give it your best wok toss if you can. Taste it for seasoning once. If it's all good then finish with the green part of the spring onion.
Where’s the rice? Did I miss something?
The rice you add at the end with the vinegar & soya instruction #3. Thank you for the great keto recipe Sahil ! This is my first of yours that I’ve tried and only the 2nd time I’ve made fried rice & boy was it delicious !
So glad to hear that!!!