A medium spicy chicken fried rice with baby bok choy.
1. Mix cold rice in 1 Tbsp. peanut oil.
2. Place remaining oil in a wok. Add garlic and serrano peppers.Stir-fry over medium-high heat 1 minute.
3. Add chicken and 2 Tbsp. chicken stock. Cook 2-5 minutes.
4. Push ingredients aside and crack eggs into the wok. Stir quickly to cook and break up the eggs.
5. Raise heat to high and stir in rice, red pepper, oyster sauce, fish sauce, onions, and Thai chili paste. Cook until the rice is 'popping'.
6. Add baby bok choy, and cook for 1 minute longer. Remove from heat.
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Serving Size: 1 Serving (284g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 369 | ||
Calories from Fat: 141 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.7g | 21 % | |
Saturated Fat 3.9g | 19 % | |
Monounsaturated Fat 6.5g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 359.7mg | 111 % | |
Sodium 962.7mg | 33 % | |
Potassium 420.9mg | 11 % | |
Total Carbohydrate 39.1g | 12 % | |
Dietary Fiber 1.4g | 5 % | |
Sugars, other 37.8g | ||
Protein 17.6g | 25 % | |
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: 369
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