Happy Sunday, here with another meal prep recipe for you. This chicken fried rice is super easy, super tasty and rivals the Chinese take-out without all the added Monosodium Glutamate. It might be missing a certain level of unami, but it tastes yummy all the same. This will last for 3 days in the fridge, don’t tempt it any longer because rice is the biggest culprit of food poisoning. Make sure you portion this off as soon as it’s cooked, so the rice can cool as quick as possible. We won’t re-heat this, it’ll be eaten cold as you can’t re-heat egg.
Makes: 3 portions
Prep time: 10 mins
Cook time: 30 mins
- 1 pack of chicken mini fillets
- 4 carrots, peeled and chopped finely
- 1 large white onion, chopped finely
- 1 pack of microwave rice
- 3 eggs, beaten
- Cup of frozen peas, defrosted
- 3 garlic cloves, grated
- 60ml soy sauce
- 2 tblsp sesame oil
- Pinch of salt and pepper
- Add oil to a wok, once hot add chicken fillets and cook until golden.
- Remove chicken carefully from wok and lay on some paper towel, pat and then roughly chop.
- Add onion, carrot and garlic to wok and cook for 10 mins on high, add chicken and cook for a further 5 mins.
- Ping and add rice, mix together and cook on high for five minutes.
- Add peas, whisked eggs and cook until egg is cooked. Add soy and cook for 2 mins.
- Portion off into tubs immediately. Once cool, pop in the fridge straight away.