Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
One of Dr. Allen Lim’s most influential contributions to the sport has been changing how the traditionally pasta-fueled peloton thinks about food.
Lim and professional chef Biju Thomas tested hundreds of recipes with Tour de France cyclists to find out what worked: what was easy to make, delicious to eat, and friendly to high performance.
This recipe is exactly as Lim serves it to athletes at training camps, races, or impromptu dinners at his place in Boulder, Colo.
Chicken Fried Rice
Time: 10–15 minutes
1 tablespoon minced garlic (about 2 cloves)
2–3 green onions, diced or thinly sliced
2 tablespoons low-sodium soy sauce
2 cups cooked rice
1 cup cooked boneless chicken thighs (2–3 pieces)
1 cup frozen peas and corn
1. Bring a lightly oiled sauté pan to mediumhigh heat. Add the garlic and green onions and sauté for about 1 minute.
2. In a small bowl, beat the eggs and soy sauce vigorously and pour into the hot pan. The pan should be hot enough to cause the eggs to fluff. Stir the eggs to cook them quickly.
3. Add the rice and cooked chicken thighs and fry the mixture for 5–6 minutes.
4. Add the peas and corn and cook until the vegetables heat through and are vibrant in color.
Season to taste with salt, Sriracha sauce, and additional soy sauce or sesame oil.
Per serving: Energy 605 cal • Fat 17 g • Sodium 727 mg • Carbs 68 g • Fiber 4 g • Protein 39 g
This recipe from The Feed Zone Cookbook used with permission of Velopress. The Feed Zone Cookbook features 160 athlete-friendly recipes that are simple, delicious, and ready to go. For more sample recipes, please visit Feedzonecookbook.com.
[velopress cta=”See more!” align=”center” title=”More from the Book”]