Fried rice with Chicken, Carrots and Mung Bean Sprouts

Ingredients

• Rice1 cup (200 g)
• Chicken Breast80 g
• Egg1 count (55 g)
• Carrot1/2 medium (30 g)
• Scallion3 tablespoon (15 g)
• Mung Bean Sprouts1/4 cup (23 g)
• Ginger1/2 slice (1 g)
• Soy Sauce1/2 tablespoon (7 g)
• Sesame Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   First, dice the chicken, chop the carrot and the scallion, grate the ginger and set aside.

2. 2

   Step 2

   Separately, beat the egg in a bowl and set aside.

3. 3

   Step 3

   Heat a non-stick pan and pour the egg. Once the bottom is set, flip and cook until set. Turn off and set aside.

4. 4

   Step 4

   Place a wok over high heat. Once heated, add half of the oil, lower heat to medium and sear the chicken. Cook for 2 to 3 minutes per side. Remove and set aside.

5. 5

   Step 5

   In the same wok, add the remaining oil and stir-fry the ginger, carrot and mung bean sprouts.

6. 6

   Step 6

   Add half of the soy sauce, the chicken, the chopped egg and stir.

7. 7

   Step 7

   Stir in the previously cooked rice, scallion and remaining soy sauce. Mix well.

8. 8

   Step 8

   Season to taste and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Fried rice with Chicken, Carrots and Mung Bean Sprouts can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.