SPANISH FRIED RICE


Something a little different this week for all my FAKEAWAY crew.

This one is a great use up dish, featuring fusion of the highest order. It sounds crazy but the whole thing just works!

Make it tonight and thank me later……


  • Cals
  • 588
  • Protein
  • 43g
  • Carbs
  • 41g
  • Fat
  • 28g per serving
  • 250g cooked brown rice
  • 75g frozen peas
  • 2 medium eggs
  • 100g diced chorizo
  • 150g cooked chicken thighs
  • 40g spring onions
  • 1 red pepper diced
  • 1 tsp 5 spice
  • 2 tsp light soy sauce
  • 50g bean sprouts
  • 1/2 tsp sesame oil
  • 2 tsp sunflower oil
  • 1 lime zest and juice
  • 1 fresh chilli diced
  • 1 spring onion finely sliced
  • 4 sprigs of coriander, picked.
  • Preheat oven to 190’c/Gas mark 6
  • Sprinkle the thighs with 5 spice and place in a deep baking tray, add 250ml of chicken stock. Cover with foil and cook for 20 minutes. After that time remove the foil and place back in the oven for another 6 minutes. Remove and set aside.
  • In a wok, sauté the peppers and chorizo with the rest of the 5 spice and sunflower oil for 5 minutes until soft and browned.
  • Add the egg and cook for 3 minutes. Add the rice and cook for another 3 minutes.
  • Finally add the peas, soy, lime juice and zest. Cook for another minute until coated.
  • Cut the chicken into slices and add to the mix.
  • Serve in bowls, top spring onions, fresh chilli, coriander and sesame seeds and a drizzle of sesame oil.

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