High Protein Vegetable and Chicken Fried Rice
Elevate your dinner game with this High Protein Vegetable and Chicken Fried Rice – a wholesome twist on a takeout classic that's packed with lean protein, fiber-rich vegetables, and nutty brown rice for a balanced, satisfying meal. This quick and easy dish brings together tender chicken breast and vibrant veggies like carrots, broccoli, red bell pepper, and sugar snap peas, all stir-fried to perfection in a savory blend of low-sodium soy sauce, oyster sauce, and sesame oil. Scrambled eggs add an additional protein boost, making it ideal for gym-goers and health-conscious eaters alike. Ready in just 35 minutes, this colorful one-pan meal is bursting with flavor and perfect for busy weeknights or meal prep. Garnish with fresh green onions for a final touch of brightness!
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Recipe Information
Ingredients
- 250 grams Chicken breast
- 3 cups Cooked brown rice
- 3 large Eggs
- 1 medium, diced Carrots
- 1 cup, chopped into small florets Broccoli
- 1 medium, diced Red bell pepper
- 1 cup Sugar snap peas
- 3 stalks, finely chopped Green onion
- 2 cloves, minced Garlic
- 3 tablespoons Soy sauce (low sodium)
- 1 tablespoon Oyster sauce
- 1 tablespoon Sesame oil
- 2 tablespoons Vegetable oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Cut the chicken breast into small bite-sized pieces and season lightly with salt and black pepper.
Prepare all vegetables by dicing and chopping them as listed in the ingredients section.
In a small bowl, whisk the eggs with a pinch of salt and set aside.
Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat.
Add the chicken pieces to the skillet and cook for 5-6 minutes until fully cooked through and golden brown. Remove from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of vegetable oil. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the diced carrots, broccoli florets, red bell pepper, and sugar snap peas to the skillet. Stir-fry for 3-4 minutes until they are tender but still crisp.
Push the vegetables to one side of the skillet. Pour the whisked eggs into the skillet on the empty side, cooking and scrambling them until just set.
Add the cooked brown rice to the skillet along with the cooked chicken. Stir everything together until well combined.
Drizzle the soy sauce, oyster sauce, and sesame oil over the rice mixture. Stir-fry for an additional 2-3 minutes, ensuring the sauce is evenly distributed.
Garnish the fried rice with the chopped green onions before serving.
Serve hot and enjoy your high-protein vegetable and chicken fried rice!
Nutrition Facts
Calories |
1951 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.2 g | 90% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 26.1 g | ||
| Cholesterol | 773 mg | 258% | |
| Sodium | 5741 mg | 250% | |
| Total Carbohydrate | 204.4 g | 74% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 19.7 g | ||
| Protein | 122.3 g | 245% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 324 mg | 25% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 2835 mg | 60% | |
*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.
