High Protein Vegetable and Chicken Fried Rice

Elevate your weeknight dinner game with this High Protein Vegetable and Chicken Fried Rice, a wholesome take on a beloved classic! Bursting with colorful veggies like carrots, broccoli, red bell pepper, and sugar snap peas, and packed with lean protein from tender chicken breast and fluffy scrambled eggs, this recipe is both nutritious and delicious. The nutty flavor of cooked brown rice is perfectly complemented by a savory trio of low-sodium soy sauce, oyster sauce, and fragrant sesame oil. Quick and easy to prepare in just 35 minutes, this stir-fried favorite is ideal for meal prepping or feeding the whole family. Garnished with fresh green onions, it’s a complete, protein-packed meal that combines bold flavors with satisfying textures. Perfect for anyone looking to enjoy a balanced, high-protein option without compromising on taste!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 250 grams Chicken breast
• 3 cups Cooked brown rice
• 3 large Eggs
• 1 medium, diced Carrots
• 1 cup, chopped into small florets Broccoli
• 1 medium, diced Red bell pepper
• 1 cup Sugar snap peas
• 3 stalks, finely chopped Green onion
• 2 cloves, minced Garlic
• 3 tablespoons Soy sauce (low sodium)
• 1 tablespoon Oyster sauce
• 1 tablespoon Sesame oil
• 2 tablespoons Vegetable oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Cut the chicken breast into small bite-sized pieces and season lightly with salt and black pepper.

Step 2

Prepare all vegetables by dicing and chopping them as listed in the ingredients section.

Step 3

In a small bowl, whisk the eggs with a pinch of salt and set aside.

Step 4

Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat.

Step 5

Add the chicken pieces to the skillet and cook for 5-6 minutes until fully cooked through and golden brown. Remove from the skillet and set aside.

Step 6

In the same skillet, heat the remaining 1 tablespoon of vegetable oil. Add the minced garlic and sauté for 30 seconds until fragrant.

Step 7

Add the diced carrots, broccoli florets, red bell pepper, and sugar snap peas to the skillet. Stir-fry for 3-4 minutes until they are tender but still crisp.

Step 8

Push the vegetables to one side of the skillet. Pour the whisked eggs into the skillet on the empty side, cooking and scrambling them until just set.

Step 9

Add the cooked brown rice to the skillet along with the cooked chicken. Stir everything together until well combined.

Step 10

Drizzle the soy sauce, oyster sauce, and sesame oil over the rice mixture. Stir-fry for an additional 2-3 minutes, ensuring the sauce is evenly distributed.

Step 11

Garnish the fried rice with the chopped green onions before serving.

Step 12

Serve hot and enjoy your high-protein vegetable and chicken fried rice!

Nutrition Facts

Serving size	(1632.6g)

Amount per serving	% Daily Value*
Calories	1950.7

Total Fat 70.2g	0%
Saturated Fat 14.3g	0%
Polyunsaturated Fat 26.1g
Cholesterol 773mg	0%
Sodium 5741.0mg	0%
Total Carbohydrate 204.4g	0%
Dietary Fiber 28.0g	0%
Total Sugars 19.7g
Protein 122.3g	0%

Vitamin D 123IU	0%
Calcium 324.1mg	0%
Iron 13.0mg	0%
Potassium 2834.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.6%

Protein: 25.2%

Carbs: 42.2%