Japanese fried rice
Combine the chicken and Yakitori sauce in a bowl. Work gently with your fingers for a few minutes, turning the meat in the sauce. Marinate for at least 30 minutes (one hour is it better). Remove the chicken, reserve the marinade, cut the meat on the diagonal into thin slices.
Heat a wok over a medium heat for 1 to 2 minutes or until completely hot and almost smoking add the vegetable oil. Add the prawns, sweetcorn, mangetout, mushrooms and spring onions along with chicken and stirfry over a medium heat for about five minutes until vegetables start to wilt and the chicken is cooked. Add the egg and continue to stirfry until it is scramble.
Add the rice. Season with salt and soy sauce and continue stir frying until everything is mixed evenly and the rice heated through. Divide between two bowls and serve with miso soup and pickles.
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Serving Size: 1 Serving (307g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 483 | ||
Calories from Fat: 320 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35.5g | 47 % | |
Saturated Fat 8.6g | 43 % | |
Monounsaturated Fat 16.1g | ||
Polyunsanturated Fat 6.5g | ||
Cholesterol 1094mg | 337 % | |
Sodium 824.3mg | 28 % | |
Potassium 438mg | 12 % | |
Total Carbohydrate 3.7g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 3.2g | ||
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: 483
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