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Salt and Pepper Chicken with Egg Fried Rice



Prep/ Cook Time:

25 Minutes


2 Servings


  • 280g of Chicken Breast, thinly sliced

  • 2 medium Onions, one thinly sliced and one diced

  • 1 Red Pepper, thinly sliced

  • 2 cloves of Garlic, diced

  • 250g of cooked Long Grain Rice

  • 2 Medium Eggs

  • 2 handfuls of Baby Spinach, roughly chopped

  • 1 Red Chilli, chopped

  • Soy Sauce

  • 0.5 tsp of low calorie sweetener

  • 1 tsp of Chinese Five Spice

  • 0.5 tsp of Sea Salt, depending on how salty you like things

  • 0.5 tsp of White Pepper

  • 0.5 tsp of Crushed Chilli

  • 1 tsp of Garlic Granules

  • Olive Oil or Low Calorie spray

  • Spring Onion, thinly chopped


1 – Heat 0.5 tbsp of oil in a pan on medium/high heat and then add the sliced onions to soften and slightly colour for around 5 minutes.

2 – In a second pan, heat another 0.5 tsp of oil this time on a medium heat and add the diced onion to soften for around 8 minutes, stirring occasionally.

3 – Add in the Chicken to the first pan and stir. After 2/3 minutes, add in the pepper and garlic as well as a glug of soy sauce.

4 – In the second pan, add the garlic granules to the diced onion and stir for a minute before adding the rice, chopped spinach and a little glug of sot sauce. Stir occasionally for another 2/3 minutes.

5- Back in the first pan, add in the chilli as well as the sweetener, five spice, white pepper, sea salt and crushed chilli. Stir fry for another 5 minutes until done, adding a little more soy sauce if needed.

6 – Create a space in the second pan and crack in the two eggs and whisk a little.

Once cooked, mix in with the rice, season with a little salt and pepper and serve with the salt and pepper chicken and garnish with the spring onion.

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