Quick, easy meal and makes the perfect protein packed meal prep!
Ready in about 20 minutes! Savory, sweet, delicious and a must make recipe! Yum yum!
RECIPE:
1/2 cup carrots, diced
1 pound 97% ground chicken
1/2 cup red bell pepper, diced
2 large eggs, beaten
1/2 cup green peas, frozen
1/2 cup sweet corn, frozen
3 cups white rice, freshly cooked or leftover rice
1 and 1/2 cups pineapple, canned or fresh, diced
1/2 cup roasted cashews
1 tablespoon oyster sauce (or soy sauce)
1 teaspoon sesame oil
1 tablespoon green onions, finely chopped, divided
salt and pepper (to taste)
1/2 teaspoon roasted white sesame seeds (optional, for garnish)
Heat coconut oil in a large wok or skillet over medium-high heat for one minute. Add carrots and bell pepper and sauté until tender, about 1-2 minutes.
Push the vegetables to one side to make space for the eggs. Add beaten eggs with a teaspoon of the sliced green onions into empty side of the pan. Stir the eggs on that side of the pan until scrambled and cooked through, about 1 minute.
Add the peas and corn to the pan. Continuously stir everything together for a minute to cook and evenly incorporate together.
Add the rice and continuously stir until well combined and warmed through, about 2-3 minutes. If you are using leftover rice, stir in 1-2 tablespoons of water to soften the rice.
Add pineapple and cashews and mix until evenly distributed, about 1 minute.
Add oyster sauce and sesame oil and stir continuously until well mixed.
Stir in remaining green onions and season with salt and pepper to taste (if needed). I didn’t add any salt and pepper since the oyster sauce provides a lot of flavor. Garnish with sesame seeds and serve warm.
6 Servings:
331 Calories
11g Fat
37g Carbs
21g Protein
Recipe inspiration from aheadofthyme.com