High Protein Chicken Fried Rice

1. Heat a large wok or skillet over medium‑high heat and add a splash of oil.

2. Add the chicken breast, seasoned with smoked paprika, and stir‑fry until the pieces are golden brown and cooked through, about 5–7 minutes.

3. Push the chicken to one side of the pan and crack the eggs into the empty space; scramble them until just set.

4. Stir the scrambled eggs into the chicken, then add the cooked jasmine rice, breaking up any clumps.

5. Toss the rice and chicken mixture, allowing the rice to heat for 2–3 minutes and develop a slight crisp.

6. Add the frozen peas, corn, and carrots; continue to stir‑fry until the vegetables are heated through, about 3–4 minutes.

7. Drizzle the soy sauce and oyster sauce over the rice, mixing thoroughly to coat all ingredients evenly.

8. Cook for another 1–2 minutes to let the flavors meld, then remove from heat.

9. Sprinkle chopped spring onions over the fried rice and give a final gentle toss.

10. Serve hot, optionally with extra soy sauce on the side.