Cheap mealprep or I get touched 💔

Ingredients

• 10 large Eggs (beaten)
• 1 lb Chicken Breast (skinless, boneless, cut into 1‑inch cubes)
• 2 lb Long Grain White Rice (uncooked; yields about 8 cups cooked)
• 2 cup Mixed Vegetables (frozen peas and carrots or any green veg)
• 4 clove Garlic (minced (about 1 tbsp))
• 0.5 cup Soy Sauce (low‑sodium preferred)
• 2 tbsp Vegetable Oil (for stir‑fry)
• to taste Salt (optional, adjust with soy sauce)
• to taste Black Pepper (optional)

Instructions

1. Cook Rice

   Rinse the rice under cold water until the water runs clear. Combine rice and 4 cups water in a saucepan, bring to a boil, then reduce to low, cover, and simmer 15‑18 minutes until water is absorbed and rice is tender. Remove from heat and let sit covered 5 minutes.

   Time: PT20M

   Temperature: Medium heat

2. Season and Cook Chicken

   Pat chicken cubes dry, season with a pinch of salt and pepper. Heat 1 tbsp oil in the skillet over medium‑high heat, add chicken and stir‑fry 6‑8 minutes until golden and internal temperature reaches 165°F.

   Time: PT10M

   Temperature: Medium-high

3. Scramble Eggs

   Push the cooked chicken to one side of the skillet. In a mixing bowl, beat the 10 eggs. Add a splash of oil if the pan looks dry, pour eggs into the empty side, and scramble gently until just set but still slightly runny.

   Time: PT5M

   Temperature: Medium

4. Add Garlic and Vegetables

   Add the minced garlic to the pan, stir for 30 seconds until fragrant. Then add the mixed vegetables and stir‑fry 2‑3 minutes until heated through.

   Time: PT4M

   Temperature: Medium

5. Combine Rice and Seasonings

   Add the cooked rice to the skillet, breaking up any clumps. Pour the soy sauce over the rice, stir‑fry everything together for 5 minutes, ensuring the rice is evenly coated and heated through.

   Time: PT5M

   Temperature: Medium-high

6. Portion Meal Prep

   Divide the fried rice into five equal portions and place each into an airtight storage container. Allow to cool to room temperature before sealing and refrigerating.

   Time: PT5M

Nutrition Facts

Calories

950

Protein

40 g

Carbohydrates

130 g

Fat

30 g

Fiber

5 g