Ingredients
- 4 pounds chicken, cubed/diced
- 8 servings cooked rice
- 2 Tbs sesame oil
- 1 small white onion, chopped
- 1.5 cup frozen peas and carrots, thawed
- 3 eggs, beaten
- 4 Tablespoons soy sauce
Directions
Cook the chicken. Preheat a large skillet or wok on medium. Pour sesame oil in pan. Add white onion, peas, and carrots and saute until tender. Slide the onion, peas, and carrots to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix. Add rice and chicken to the veggie and egg mixture. Pour soy sauce on top. Mix until well combined.
Servings: 8
Macros:
(1/2 a serving)
- 267 calories
- 7g fat
- 19g carb
- 28g protein
Full serving:
- 534 calories
- 14g fat
- 38g carb
- 57g protein
Recipe idea adapted from TheRecipeCritic
I’ve lost over 100 pounds \o/. See my story here. I am NOT a nutritionist or a doctor. This blog is NOT meant to be a substitute for any professional guidance or counseling. The information I provide merely reflects my own personal experiences and is NOT meant to take the place of medical or nutrition advice from professionals. But it’s helpful and pretty…so enjoy! 😀
My BodyBuilding Boo and I like to live an 80/20 lifestyle; 80 percent of our foods are clean, healthy, whole natural foods and then we allow ourselves to indulge in processed food varieties 20 percent of the time. We like to KISS our recipes (Keep It Simple Sweetie); Easier to track, monitor, and meet our MACROS that way!
– Estee D. Ratliff
