High Protein Hibachi Fried Rice
Elevate your weeknight dinners with this flavorful and nutrient-packed High Protein Hibachi Fried Rice! This recipe features fluffy brown rice stir-fried with tender chicken breast, plump shrimp, and a colorful medley of carrots, green peas, and fragrant green onions. Infused with garlic, ginger, and reduced-sodium soy sauce, it offers robust hibachi-style flavors while prioritizing health. Scrambled eggs add extra protein to this already hearty dish, making it an ideal option for athletes, busy families, or anyone seeking a satisfying yet wholesome meal. Ready in under 35 minutes, this one-pan wonder balances convenience and deliciousness in every bite. Perfect for meal prep or a quick dinner, serve it hot with a sprinkle of fresh green onions for a restaurant-quality experience at home!
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Recipe Information
Ingredients
- 2 cups Brown rice
- 1 pound Chicken breast, diced
- 1 pound Medium shrimp, peeled and deveined
- 3 tablespoons Soy sauce, reduced sodium
- 3 whole Eggs
- 1 cup Green peas, frozen
- 1 cup Carrots, diced
- 4 stalks Green onions, chopped
- 3 cloves Garlic, minced
- 1 teaspoon Fresh ginger, grated
- 2 tablespoons Sesame oil
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Rinse the brown rice under cold water and cook it according to package instructions. Allow it to cool and preferably chill in the refrigerator for at least an hour or overnight to achieve the best texture for fried rice.
In a large pan or wok, heat 1 tablespoon of olive oil over medium-high heat. Add the diced chicken breast and cook until browned and cooked through, approximately 5-7 minutes. Remove the chicken from the pan and set aside.
In the same pan, add another tablespoon of olive oil. Add the shrimp and cook until they turn pink and opaque, about 3-4 minutes. Remove the shrimp from the pan and set aside with the chicken.
Reduce the heat to medium and add sesame oil to the pan. Stir in the garlic and ginger, sautéing for about 30 seconds until fragrant.
Crack the eggs directly into the pan, stirring them around until they are scrambled and fully cooked.
Add the cooked rice to the pan, stirring it thoroughly to mix with the eggs, garlic, and ginger.
Add in the green peas, diced carrots, and chopped green onions, and stir-fry for about 3 minutes until the vegetables are heated through and slightly tender.
Return the cooked chicken and shrimp to the pan. Pour the soy sauce over the mixture, stirring constantly to ensure even distribution of the flavor.
Season with salt and black pepper to taste, and continue to stir-fry for another minute until all ingredients are heated through and well combined.
Serve hot, garnished with additional green onions if desired.
Nutrition Facts
Calories |
2596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.9 g | 123% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 14.6 g | ||
| Cholesterol | 1849 mg | 616% | |
| Sodium | 4666 mg | 203% | |
| Total Carbohydrate | 140.0 g | 51% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 16.8 g | ||
| Protein | 293.0 g | 586% | |
| Vitamin D | 24.4 mcg | 122% | |
| Calcium | 496 mg | 38% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 3788 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
