Meal Details
1. Chinese chicken-fried rice
716cal, 70p, 59c, 21f (per meal)
3 large (150g)
3 tbsp (45mL)
1/4 cup (68mL)
1/2 tbsp, ground (3g)
1 1/2 cup (278g)
2 1/4 lbs (1021g)
1 1/2 medium (2-1/2" dia) (165g)
Recipe has been scaled from original by 1.5x. Adjust cook times and pan sizes accordingly.
1
Cook rice according to package instructions. Set aside.
2
Heat half of the oil in a large skillet over medium heat. Add the onions and saute for about 10 minutes until soft.
3
Add in the chopped chicken to the skillet and continue cooking until chicken is fully cooked and no longer pink inside. Transfer chicken and onion mixture to a plate and set aside.
4
Wipe out the skillet and heat up the remaining half of the oil. Scramble the egg in a small bowl and then pour it in the skillet. Once the egg starts to solidify, stir to break it up into small pieces.
5
Add in the chicken and onions, rice, black pepper, soy sauce, and some salt to taste. Stir until well-incorporated and heated through. Serve.
6
Meal prep note: leftover, refrigerated, cooked rice works great in fried rice. If you can, try meal prepping the rice ahead of time.
2. Caprese salad
284cal, 16p, 10c, 18f (per meal)
1/2 lbs (227g)
2 2/3 package (5.5 oz) (413g)
1 1/3 cup leaves, whole (32g)
1/3 cup (80mL)
2 2/3 cup cherry tomatoes (397g)
Recipe has been scaled from original by 2.67x. Adjust cook times and pan sizes accordingly.
1
In a large bowl, mix together the mixed greens, basil, and tomatoes.
2
When serving, top with mozzarella and balsamic vinaigrette.