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.
150gramsRaw Chicken BreastSkinless and without bone
40gramsSpring Onionseparated into whites and greens
10mlDark Soya Sauce
12gramsHK's Homemade Mayoor 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.
Sahil is the master chef behind Headbanger's Kitchen. He hates writing up recipes because he's a man of few (written) words, but when he's on camera, he's all about the jibber jabber. Somebody stop him.