Meal Details
1. Chinese chicken-fried rice
1431cal, 140p, 119c, 43f (per meal)
6 large (300g)
6 tbsp (90mL)
1/2 cup (135mL)
1 tbsp, ground (7g)
3 cup (555g)
4 1/2 lbs (2041g)
3 medium (2-1/2" dia) (330g)
Recipe has been scaled from original by 3x. 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. Easy chickpea salad
467cal, 24p, 50c, 9f (per meal)
4 tbsp (60mL)
4 tbsp (3mL)
4 can(s) (1792g)
2 small (140g)
4 cup cherry tomatoes (596g)
12 sprigs (12g)
Recipe has been scaled from original by 4x. Adjust cook times and pan sizes accordingly.
1
Add all ingredients to a bowl and toss. Serve!