Dinner for under 350 cals – YES PLEASE!!


At Christmas I got a few new cook books and finally I got round to using them! During the week I tried out my first ever Hairy Bikers recipe and I have to say I was really pleasantly surprised! Especially as this was a low cal recipe from their cookbook The Hairy Bikers Dieters Eat For Life.

The recipe I chose was Egg Fried Rice (304 calories per portion) with a few tweeks of my own, leaving out the ginger, as we had none and adding a chicken breast, bringing it up to 339 calories per portion.

Serves – 2

Prep time – 10 mins

Cooking time – 16-18 mins

INGREDIENTS

– 75g easy – cook long grain rice

– frylight spray

– 2 medium eggs (beaten)

– 1 pepper (deseeded and thinly sliced)

– 100g of small chestnut mushrooms (wiped and sliced)

– 50g frozen peas

– 6 spring onions (trimmed and sliced)

– 2 garlic cloves (crushed)

– 20g chunk of fresh root ginger (peeled and finely grated)

– 2 tablespoons (tbsp) dark soy sauce

– salt and pepper

METHOD

1. Cook your rice as directed on the box

2. While the rice is cooking spray a wok or large frying pan with the frylight and add your chicken, when the chicken is nearly cooked add your sliced pepper, mushrooms, garlic, ginger and spring onions

3. Once you have stir fried your chicken and veg and cooked them off add the peas cooking for a further 3 minutes

4. In the mean time in a cup crack in your eggs, season with a little salt and pepper and beat with a fork

5. Drain your rice and remove your chicken and veg from the pan (place it into a bowl), then into that pan add the drained rice.

6. Stir your rice around the pan and make a clear space in the centre, this is where you want to pour in the beaten egg and start stirring, making sure you don’t get big lumps of egg but that it is mixed through the rice

7. Place your chicken and veg back in the pan with your rice and mix

8. Add the soy sauce, mix together and cook for a further few minutes

9. Serve hot, straight away

10. Enjoy!

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