Chicken and Corn Fried Rice

Ingredients

• Rice1 cup (200 g)
• Chicken Breast100 g
• Peas1/4 cup (50 g)
• Carrot1/2 medium (30 g)
• Corn1/4 unidad (63 g)
• Parsley1 tablespoon (4 g)
• Onion1/4 count (38 g)
• Garlic1/2 clove (2 g)
• Oil1 tablespoon (10 ml)
• Bell Pepper1/4 count (30 g)

Instructions

1. 1

   Step 1

   Place a pot filled with water over high heat until boiling.

2. 2

   Step 2

   Remove corn kernels and let boil for 15 minutes.

3. 3

   Step 3

   With 6 minutes left, add the peas and carrots.

4. 4

   Step 4

   Wash the bell pepper, onion, garlic and parsley and chop. Cut the chicken breast into small pieces.

5. 5

   Step 5

   Heat half of the oil in a pot over medium heat.

6. 6

   Step 6

   Once heated, sear the chicken pieces for 2 to 3 minutes per side or until browned. Remove and set aside.

7. 7

   Step 7

   In the same pot, add the remaining oil and stir-fry the onion over medium-low heat for 7 minutes or until translucent.

8. 8

   Step 8

   Add the garlic and bell pepper. Stir and cook for 2 more minutes.

9. 9

   Step 9

   Add the chicken, stir, cover and cook for 5 more minutes.

10. 10

    Step 10

    Add the rice and the vegetables and mix.

11. 11

    Step 11

    Season to taste and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken and Corn Fried Rice can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.