Do you love Asian takeaway but don't want to eat the excessive calories and pints of oil? Make this creamy fried rice at home. 😍 One portion yields a surprising 51g of protein, which will keep you full for half a day. The secret to the sauce is the combination of Pad Thai sauce, honey and the egg, which coats the rice. And the proper spicy sriracha on top? Addictive. Save this recipe for when you're hungry like a wolf after exercise.
Nutrition (1 serving)
- 580 kcal
- 63 g carbohydrates
- 15 g fats
- 51 g protein
Per 2 portions
- 100 g jasmine rice
- 300 g chicken breast
- 60 g pad thai sauces
- 100 g canned sweet peas
- 2 eggs
- 10 g honey
- salt
- pepper
- garlic granules
- 40 g Greek yoghurt
- 15 g mayonnaise
- 20 g sriracha sauce
Instructions
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Cook the rice according to the instructions and leave it to cool (cold rice fries better). Even better, use one‑day‑old rice.
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Dice the chicken breast. Marinate them in half the pad thai sauce (30g), add the garlic granules, salt, and pepper.
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Heat the pan (you can add a couple of sprays of oil) and fry the chicken until golden brown. Once almost finished, add some honey and leave the chicken to caramelise.
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Add the cold rice, canned peas (or slightly defrosted frozen ones) and the remaining pad thai sauce to the chicken. Quickly fry everything over high heat.
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Move the mix to the side of the pan, and crack in two eggs. Stir them lightly, and when they start to cook, mix them in with the rest.
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For the dressing, mix the Greek yoghurt, mayo, and sriracha.
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Divide the fried rice into two portions and drizzle over the spicy dressing.
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That's it! Enjoy!
