Chicken, Egg Fried Rice
This is a super quick, simple, healthy and tasty lunch or main meal recipe.
Rich in protein, vitamins, minerals and in omega-3 fatty acids.
Wholegrain rice provides a healthier option of carbohydrate.
Serves 2
Takes 15 minutes
Ingredients
- 4 eggs gently beaten
- 1tbs butter (or dairy free alternative)
- 300g pre-cooked wholegrain rice
- 100g pre-cooked chopped chicken
- 100g defrosted frozen peas
- lug olive oil
- 2tbs soy sauce
- pinch sea salt & black pepper
Method
Heat the olive oil in a frying pan.
Add the eggs to cover the entire base of the pan.
Allow the eggs to cook gently, then stir gently to break up the egg.
Remove the eggs and sit to one side.
Add the butter to the frying pan.
Add the rice, chicken, peas, soy sauce, sea salt and black pepper.
Add the cooked eggs.
To Serve
Serve in a bowl.
Add soy, sea salt & black pepper to suit your taste.
Note
I always have pre-cooked rice and pre-cooked chicken in the freezer to make up this dish. Allow extra time if you need to cooked the rice and the chicken.
Tips
I highly recommend to use organic, free-range eggs. Check out your local farmers market or research the type most suited to you. Select well and you will not be disappointed with that vibrant orange/yellow yolk.
Aim to always have some cooked chicken and cooked wholegrain rice stored in your freezer for quick access when needed.
Food Produce
Ideally use organic food produce where possible.
Visit your local food suppliers or farmers market for fresh produce.
Consider the animal welfare when selecting fresh meat,poultry, eggs and dairy.
Select foods that are ethically sourced.
Ideally know the provenance.
Consider eating more sustainable foods.
Helpful Books
Author: Angela Taffinder the founder of Emporium Treatment Clinic. A practising Aesthetician for 35+ years, holistic and wellbeing advocate and yoga instructor. The creator of Yoga & Vitality.