A few weeks ago our Weigh-Less instructor was giving out old Weigh-Less magazines. I was browsing through it and discovered so many great recipes.
I have been slowly going through the ones I want to try and have yet to make one that hasn’t been yummy. The nice thing is that it is not salads or piles f veggies. It is food we all eat and enjoy.
This was a super quick recipe that Emma, in particular, loved.
Chicken Fried Rice
Author: Weigh-Less Magazine 40th Birthday Edition 2015
Recipe type: dinner, chicken
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- 3 cups cooked brown rice
- 400g chicken breasts, cubed
- 20ml olive oil*
- 140g peas
- 200g carrots
- 3 spring onions
- ½ tsp minced garlic
- 2 eggs
- 3 tbsp soy sauce
- salt and pepper
Instructions
- Heat half of the olive oil in a large frying pan and fry the cubed chicken until golden brown. Transfer chicken to a plate and set aside.
- Add the remaining oil to the pan, add the sliced carrots and peas and fry for 5 minutes. Add the garlic, spring onions and fry for a further 2 minutes.
- Push the vegetables aside, add the egg and cook.
- Once the egg is cooked, return the chicken, mix the veggies and add the rice.
- Drizzle the soy sauce over and serve.
Notes
If you are on Weigh-Less, each serving is 2 CC + 1 Veg + 1.5 Protein
2 Responses
Stir fry is my favourite way to get in tons of veg at one time. I usually do individual portions for me and D, and one for kids to share. My one has 2 CC, 2 Veg and 1.5 protein.
Marcia (123 blog) recently posted…So I’m a year older
This looks great
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