Description
Whipping up healthy fried rice becomes super easy when you know these simple tricks. Packed with veggies and lean protein, this quick meal turns leftovers into a delicious dinner that saves time and tastes amazing.
Ingredients
Scale
Proteins:
- 300 g minced chicken breast
- 3 eggs
- 4 tablespoons frozen peas
Vegetables:
- 1 large carrot
- 100 g sugar snap peas
- 100 g baby corn
- 3 large spring onions
Seasonings and Base:
- 600 g basmati rice
- 3 teaspoons coconut oil
- 1–2 tablespoons reduced-salt soy sauce
- salt
- white pepper
Instructions
- Warm 1 teaspoon coconut oil in a non-stick wok over medium-high heat. Sauté 300g minced chicken breast until fully cooked, then transfer to a separate plate.
- Add another teaspoon coconut oil to the wok. Quickly stir-fry 1 large chopped carrot, 100g sugar snap peas, and 100g baby corn for exactly 3 minutes, maintaining a crisp texture.
- Pour remaining oil into the wok, heating until surface shimmers at 400°F. Add 300g chilled cooked basmati rice, tossing vigorously to coat each grain with oil.
- Create a small clearing in the rice’s center. Reduce heat to medium-low. Pour 3 lightly beaten eggs into the space, allowing them to partially set like a soft omelette.
- Chop the partially cooked eggs and blend thoroughly with the rice, ensuring even distribution throughout the grains.
- Drizzle 1-2 tablespoons reduced-salt soy sauce across the mixture. Season with a pinch of white pepper to enhance flavor.
- Reintroduce the cooked chicken and previously sautéed vegetables to the wok. Incorporate 3 sliced spring onions and 4 tablespoons defrosted peas.
- Stir everything together, heating until ingredients are steaming hot. Allow rice to develop a golden-brown crust on the bottom for extra depth.
- Taste and adjust seasoning with additional soy sauce if needed. Serve immediately while piping hot.
Notes
- Use a non-stick wok or large skillet to prevent rice from sticking and burning during high-heat cooking.
- Keep vegetables slightly crisp by stir-frying them quickly, which preserves nutrients and texture.
- Break up cold leftover rice with your fingers before cooking to prevent clumping and ensure even heating.
- For a protein boost, swap chicken with tofu, edamame, or scrambled egg for vegetarian versions of this dish.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Stir-Fried
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 3
- Calories: 330 kcal
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.1 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 190 mg