Servings: 4 Yield: 5 cups fried rice plus 4 eggs Active Time 25 mins Total Time 25 mins
1. Cut the reserved carrot ribbons from Wednesday into thin strips. Remove and discard skin and bones from the 2 reserved roasted chicken thighs from Tuesday; shred meat. In a very large skillet heat 2 Tbs. olive oil over medium-high heat. Add 5 oz. baby kale and the carrots. Cook until kale is wilted and carrots are tender. Add the weekend prepped brown rice and chicken. Cook and stir until heated through. Stir in 2 tbsp. reduced sodium soy sauce and 1 tbsp. sesame oil. Meanwhile, in a separate non-stick skillet, heat 1 tsp. olive oil over medium heat and fry 4 eggs until the whites are set, 3 to 4 minutes. Serve fried rice topped with fried eggs.
Tip Weekend Prepped Rice
- Cook 1 1/4 cups long grain brown rice according to package directions. Cool and refrigerate.
- Mix up this basic rice bowl by trying different greens, or adding snow peas, bamboo shoots, sliced mushrooms, or a handful of toasted cashews.
Nutrition Facts Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 566, Fat, total (g): 30, chol. (mg): 230, sat. fat (g): 7, carb. (g): 51, Monounsaturated fat (g): 15, Polyunsaturated fat (g): 6, Trans fatty acid (g): , fiber (g): 4, sugar (g): 3, pro. (g): 21, vit. A (IU): 5858, vit. C (mg): 29, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 6, Pyridoxine (Vit. B6) (mg): 1, Folate (µg): 45, Cobalamin (Vit. B12) (µg): 1, sodium (mg): 535, Potassium (mg): 392, calcium (mg): 112, iron (mg): 3, Percent Daily Values are based on a 2,000 calorie diet.