Egg White Chicken Breast Vegetable Fried Rice

Name: Egg White Chicken Breast Vegetable Fried Rice
Total time: 15 min
Yield: 1710 g
Ingredients: Low Sugar Oyster Sauce 30 g; Soy Sauce 20 g; Frozen Egg Whites 450 g; Green Onion 100 g; Brown Rice (Half Brown, Half White) 510 g; Original Sliced Chicken Breast 300 g; Red Bell Pepper 100 g; Onion 100 g; Fresh Carrot 100 piece (1/2 each)

Cook 15 min Difficulty EASY 1,640 kcal

#diet #low sugar #high protein #low carb #low calorie

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Ingredients

Main ingredients

Low Sugar Oyster Sauce 30 g
Soy Sauce 20 g
Frozen Egg Whites 450 g
Green Onion 100 g
Brown Rice (Half Brown, Half White) 510 g
Original Sliced Chicken Breast 300 g
Red Bell Pepper 100 g
Onion 100 g
Fresh Carrot 1 piece (1/2 each)

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 228.7 g 55%

Protein 166.62 g 40%

Fat 7.55 g 4%

Serving size 1710g

Cooking steps

1

Cut the chicken breast and vegetables into bite-sized pieces.
2

Heat oil in a pan and sauté the chicken breast.
3

Once the chicken is cooked, add the vegetables and stir-fry together.
4

Add the rice and egg whites, then stir-fry evenly.
5

Season to taste and serve the finished fried rice in a bowl.

Egg White Chicken Breast Vegetable Fried Rice

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