roast chicken fried rice
Per serving : 432kCal / Carbs 53g / Protein 28g / Fat 12g
Ingredients
250g brown rice (uncooked)1 tbsp coconut oil
1 brown onion, diced
1 clove garlic, diced
300g frozen vegetable mix
1 egg
350g roast chicken, pulled
1 tbsp tamari
1/2 tbsp sriracha
How to make it
- Start by cooking the rice according to packet instructions.
- Meanwhile, bring a large wok to medium high heat, add coconut oil and onion and cook for 4-5 minutes or until onion has softened.
- Next, add the garlic and vegetables and cook for another five minutes.
- Meanwhile, crack the eggs into a small bowl and whisk.
- Transfer the eggs to a medium sized fry pan and cook like an omelette. Remove from the pan, chop into bite sized pieces and add to the wok.
- Add the pulled roast chicken, sriracha and tamari and heat through.
- Divide into 4 bowls and serve hot.