Sautee garlic, onion then add the chicken fillet and egg until cook in a wok, then add carrot, garlic, chili, spring onion and cabbage. Mix well together.
Add a pinch of salt and pepper.
Finally add the steamed rice and the sauce (sweet soya, mushroom, tomato and bok choy)
Fry lightly for about 5 minutes with rice becoming nice and light.
Ready to serve!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1027g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 11 (4%)|
|Amt Per Serving||% DV|
|Total Fat 1.3g||2 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 446.1mg||15 %|
|Potassium 1929.4mg||51 %|
|Total Carbohydrate 67.5g||20 %|
|Dietary Fiber 24.5g||98 %|
|Sugars, other 43g|
|Protein 14.5g||21 %|
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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: 294
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