Chicken fried rice with a thai - indian flavor
1- Cook rice. Do not overcook. Pour some oil on your fingers and separate de clumps of rice back into grains.
2- Chop cooked chicken (previously poached with spices). In a bowl, pour 1tbs of soy sauce
3- Prepare stir- fry sauce (chicken broth, sugar, pepper, fish sauce, soy sauce, lime juice)
4- In a pan or wok, stir fry cumin seeds, onions and carrots, then ginger, then garlic, celery, mushroom and chili, then cooked chicken. If it becomes too dry, add 1-2 tbs of broth Do not overcook.
5- Add rice. If everything doesnt fit in the pan, reserve the vegetables and chicken.Turn the rice gently with a flat spatula. After 1 min, Add gradually the stir fry sauce. Stir fry 6-10 min. Keep the pan as dry and hot as possible to keep your rice fluffy.
6- Push the rice aside and scramble 2 eggs in the center of the pan.
7 - Taste and adjust seasoning (fish sauce, soy sauce)
8 - Top with raw chopped green onions and serve
Inspired from Darlene Schmidt, About.com
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (546g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 557 | ||
Calories from Fat: 138 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.3g | 20 % | |
Saturated Fat 3.7g | 19 % | |
Monounsaturated Fat 7.3g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 398.3mg | 123 % | |
Sodium 1050.9mg | 36 % | |
Potassium 934.3mg | 25 % | |
Total Carbohydrate 67.5g | 20 % | |
Dietary Fiber 4.7g | 19 % | |
Sugars, other 62.8g | ||
Protein 37.4g | 53 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 557
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