Macros entire pan: 627calories, 69C, 16F, 57P
Jasmin rice 50g
chicken breast 180g
red bell pepper 1
peas frozen 50g
soy sauce 20g
garlic paste, ginger paste 1tsp each
msg, salt to taste
Wash the rice under cold water. Cook it in a pot or rice cooker. After the rice is done, switch off the heat, remove the lid and let it sit for 1 minute so the water gets evaporated.
In the meantime dice vegetables. Cut chicken breast into bite-sized pieces. prepare egg, peas, and soy sauce.
Fry chicken breast on high heat for 30 seconds on each side. Don’t overcook the chicken. Remove it from the pan. Add oil to the pan and add vegetables. Fry on medium heat for 3-4 minutes until soft. Add in garlic and ginger paste and keep frying for 20 seconds.
Add rice to the pan that should be done by now. Stir everything and fry for 1 minute. Make space in the pan, add oil and crack in the egg. Scramble the egg and then combine everything. Add frozen peas and keep frying for 30 seconds until they are thawed.
Add a pinch of MSG, and add back in the chicken and the soy sauce. Give everything a last stir. Taste for salt. Done!