Try this Thai Rice recipe, or contribute your own.
Suggest a better descriptionPrepare rice ahead of time according to package instructions. It's best if it's made slightly on the dry side.
Heat a wok on a high flame. Meanwhile, season chicken with salt and pepper. When the wok is very hot, add 2 teaspoons oil. When the oil gets hot, add the chicken and cook on high a few minutes, tossing so that its browns all over. Remove chicken from wok and set aside, add the eggs and salt and cook a minute or two until done. Set aside.
Add the remaining oil to the wok and add the onion, scallions and garlic. Saute 1 minute, add the chili pepper and tomatoes and stir in all the rice. Add soy sauce and fish sauce stir to mix all the ingredients. Keep stirring a few minutes, then add egg and chicken back to the wok. Adjust soy sauce if needed and stir well another 30 seconds. Serve with sliced cucumbers.
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Serving Size: 1 Serving (402g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 658 | ||
Calories from Fat: 102 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.3g | 15 % | |
Saturated Fat 1.7g | 9 % | |
Monounsaturated Fat 6g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 24.2mg | 7 % | |
Sodium 9907.7mg | 342 % | |
Potassium 736.9mg | 19 % | |
Total Carbohydrate 102.1g | 30 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 98.5g | ||
Protein 36.2g | 52 % | |
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: 658
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