Ingredients
300g of Chicken Breast, thinly sliced.
400g cooked long grain rice and then cooled.
1 Medium Onion, chopped 1 Red Pepper, finely diced
40ml Dark Soy Sauce
1 Spring Onion, chopped
2 tsp Sesame Oil
2 large eggs, whisked
80g of Garden Peas
0.5 tsp of Salt, a pinch of White Pepper and 0.5 tsp of MSG 100g made up Mayflower curry sauce or similar for around 80 calories
Preparation
- In a Wok or frying pan, heat up the Sesame Oil on a high heat. Add in the Onions and Red Pepper for a minute or two before adding in the Chicken. Stir for 3/4 minutes before adding peas and then after another minute adding the Salt, MSG and White Pepper.
- After a few more minutes, the Chicken and Onions should be browning off. Move all the ingredients in the pan to one side and pour in the whisked egg. Stir in the pan until the egg has cooked and scrambled. Mix everything together and then add in the cooked rice.
- Add in the Soy Sauce. This can be done a little at a time as depending on your taste. Keep stirring to coat and cook everything for another minute or two. Add a little more msg then the spring onion for another minute.
- Done! I added 100g of made up mayflower curry sauce I got from B&Ms for an extra 77 calories too which makes this actually feel like a takeaway.
- Serve for a calorie controlled/high protein takeaway alternative.