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
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|Serving Size: 1 Serving (546g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 138 (25%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 557
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