Chicken & Corn Fried Rice
530 cal
5m prep · 15m cook
2 servings
Macro Breakdown
530
Calories (cal)
30
Protein (g)
68
Carbs (g)
15
Fat (g)
Fibre: 6g
Protein 27% Carbs 60% Fat 13%
Ingredients
Item
Weight
Cals
Chicken mince
200g
330
Jasmine rice, cooked, chilled
300g
390
Corn kernels, canned, drained
150g
130
Egg, whisked
50g
70
Light soy sauce
30g
16
Peanut oil
15g
125
Method
1
Heat half the oil in a wok over medium heat, cook the chicken mince until browned, then set aside. Add remaining oil, swirl in the egg to make a thin omelette, then slice and set aside. Add the corn to the wok for 1-2 minutes, then add the chilled rice and soy sauce, stir-frying for 5 minutes. Return the chicken and egg to the wok, tossing to combine and heat through before serving.