.Cook rice as per packet instructions.
.Combine soy sauce, sweet chilli sauce, oyster sauce in a small bowl ans set aside.
.Heat a Wok on high heat.
.Add half the peanut oil, heat and swirl pan, cook chicken until browned then set aside.
.Add remaining oil and cook onion until slightly caramelised.
.Add garlic and spring onions, cook for 30 seconds.
.Add chillie, cook for 10 seconds and then add egg and cook for 30 seconds.
.Add cooked rice, stir until well combined.
.Add chicken, stir, add sauce mix, stir, add basil and stir until all is well combined.
Fried shallots go good too.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (469g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 317 (29%)|
|Amt Per Serving||% DV|
|Total Fat 35.3g||47 %|
|Saturated Fat 9.6g||48 %|
|Monounsaturated Fat 14.4g|
|Polyunsanturated Fat 7.4g|
|Cholesterol 603.8mg||186 %|
|Sodium 621.4mg||21 %|
|Potassium 625.1mg||16 %|
|Total Carbohydrate 139.9g||41 %|
|Dietary Fiber 5.9g||24 %|
|Sugars, other 134g|
|Protein 46.6g||67 %|
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: 1083
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