Dinner
Better-Than-Takeout Chicken Fried Rice
Skip takeout — lean protein, colorful veggies, and 41g protein per serving.
10 min prep · 15 min cook
4 servings
41g
Ingredients
- 2 tsp Olive Oil
- 2½ cups Cooked Jasmine Rice (day-old works best)
- 14 oz Cooked Shredded Chicken Breast
- ½ cup Liquid Egg Whites · 2 Large Eggs
- 1½ cups Frozen Peas & Corn
- 2 tbsp Low-Sodium Soy Sauce · 3 tbsp Teriyaki Sauce
- 1 tsp Garlic Paste · 1 tsp Ginger Paste
- 1 tsp MSG (optional) · Sliced Green Onions for garnish
Instructions
- 1
Heat olive oil in a large skillet or wok over medium-high heat.
- 2
Add garlic and ginger; cook 30 seconds until fragrant.
- 3
Add jasmine rice and stir-fry 3–4 min until heated through and lightly crispy.
- 4
Push rice aside; pour in eggs and egg whites and scramble until cooked, then stir into rice.
- 5
Add shredded chicken and cook until heated through.
- 6
Add soy sauce, teriyaki, and optional MSG. Stir until evenly coated.
- 7
Add frozen peas and corn; cook 2–3 min more. Garnish with green onions.
Nutrition · per serving (approx.)
Calories
430
Protein
41g
Fat
10.5g
Carbs
44g
Zero-Bloat Swaps
Soy sensitive?
Use coconut aminos or gluten-free tamari.
More volume?
Replace half the rice with cauliflower rice or add extra vegetables.