Fried Rice with Chicken, Eggs, and Veggies

Ingredients

80 g (0.5 medium) chicken breast (raw)
50 g (0.26 cups) brown rice (dry)
44 g (1 medium) egg
40 g (0.25 cups) frozen carrots (chopped)
30 g (3 tbsp) green peas (frozen)
23 g (0.25 medium) white onion
15 g (1 tbsp) soy sauce
5 g (1 tsp) vegetable oil
3 g (1 tbsp) green onion

Preparation:

1. Cook the rice according to the package directions.
2. Cut the chicken into bite-size pieces. In a large skillet or wok, add 1/2 tsp of vegetable oil and 1/2 tbsp of soy sauce. Add the chicken pieces and cook until they become light brown and cooked through. Remove the chicken pieces and set them aside.
3. Pour the remaining oil into the skillet and heat it. Add chopped white onion, peas, and carrots, and fry until tender.
4. Move the onion, peas, and carrots to one side, and add the beaten egg to the other side of the skillet. Using a spatula, scramble the egg. Once cooked, mix the egg with the vegetable mix.
5. Add the cooked rice and the chicken pieces to the egg-veggie mixture. Pour remaining soy sauce over the top. Stir and fry the rice and the egg-veggie mixture until they are heated through and combined. Serve in a bowl and enjoy!

Nutritional value: