Ingredients
- 25oz chicken breast, thin sliced and diced
- 1 tablespoon garlic powder
- 2 tablespoons soy sauce
- 1 tablespoon avocado oil (or olive oil)
- 1 tablespoon sriracha
- 300g mixed frozen veggies of choice (I used carrots, peas, mushrooms and onions)
- 200g egg whites
- 3 eggs
- 700g day-old cooked rice (300g dry weight)
- 3 tablespoons soy sauce
- 3 tablespoons sesame oil
Directions
- Cook rice the night before.
- Prep chicken and mix with marinade (garlic power through sriracha)
- Mix egg whites and whole eggs
- Cook chicken in 2 batches on high heat, 2-3 min each side
- In the same time, cook the mixed vegetables. Once cooked, push veggies to the side and pour in egg mixture.
- Once fully scrambled, toss in cooked rice and mix.
- Add soy sauce and sesame oil.
- Toss in cooked chicken.
Nutrition (makes 5 servings)
- 500 calories
- 41g Protein
- 47g Carbs
- 17g Fat