Recipes › Lunch & dinner

Light Chicken & Egg Fried Rice

Name: Light Chicken & Egg Fried Rice
Total time: 35 min
Yield: 5 servings
Ingredients: 2.0 lb (900 g) chicken breast; 1 cup (200 g) white rice (dry); 4 (200 g) eggs; 1.7 lb (750 g) frozen mixed vegetables; 5 tbsp (80 g) low-sodium soy sauce; 1 tbsp (14 g) olive oil; 2 cloves (10 g) garlic (cloves); 1.3 lb (600 g) frozen riced cauliflower; 1 cup (250 g) liquid egg whites

Arroz frito con pollo y huevo (ligero) · en español

⏱ 35 min🍱 5 servings Weight-loss plan

61 gprotein

609calories

60 gcarbs

13 gfat

Per serving. About $3.64 per serving.

Ingredients

chicken breast2.0 lb (900 g)
white rice (dry)1 cup (200 g)
eggs4 (200 g)
frozen mixed vegetables1.7 lb (750 g)
low-sodium soy sauce5 tbsp (80 g)
olive oil1 tbsp (14 g)
garlic (cloves)2 cloves (10 g)
frozen riced cauliflower1.3 lb (600 g)
liquid egg whites1 cup (250 g)
To taste: green onion, ginger, optional sesame oil

Steps

Cook the rice (best if made the day before and cold).
Brown the cubed chicken in half the oil; set aside.
Scramble the eggs in the same pan; set aside.
Stir-fry garlic and veggies 4 minutes, add rice, soy sauce, chicken and eggs; toss 3 minutes.
Divide into 5 containers.

Tip: Light version: half rice, half riced cauliflower (heat it 5–6 minutes in a pan and mix it with the rice); egg whites instead of some whole eggs.

Storage: Fridge: up to 4 days.

Want a full meal prep plan every week?

Monday–Friday menu, grocery list for Walmart and Instacart, and a Sunday prep guide. Built to gain muscle or lose weight, from $5/month.

Try it free for 7 days