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Asian Chicken Rice Pan
From your Mealyo recipe library, perfect for beginners and pros.
Prep time
35 min
Portions
1
Difficulty
Easy
Calories
964 kcal
H
Nutrition
Per portion
Mealyo automatically calculates calories and macros for every recipe, matched to the portion size.
964
kcal
Carbs
93g
Protein
63g
Fat
39g
Ingredients
For 1 portion
- Chicken breast125 g
- Rice65 g
- Eggs1 Stk
- Bell pepper1 Stk
- Carrots1 Stk
- Peas frozen50 g
- Spring onions1 Stk
- Garlic cloves1 Stk
- Ginger½ cm
- Parsley1 bunch
- Lemon1 Stk
- Vegetable oil¾ tbsp
- Salt¼ tsp
- Pepper1 pinch
- Sesame2 tbsp
Method
Step by step
- 1
Cook rice according to package and let cool.
- 2
Cube chicken breast, season with salt and pepper.
- 3
Cube bell pepper and carrots, slice spring onions into rings.
- 4
Finely chop garlic and ginger.
- 5
Heat vegetable oil in a wok, sear chicken sharply and remove.
- 6
Whisk eggs, set in the wok into scrambled egg, remove.
- 7
Stir-fry carrots, bell pepper and peas for 4 min.
- 8
Briefly fry garlic and ginger along.
- 9
Add rice and stir-fry 3 min.
- 10
Return chicken and scrambled egg to the wok.
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