Chicken fried rice (Cambodian style)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Jasmine Rice, 4 cups, cooked ahead of time (maybe 4 hours to a day old)Extra virgin olive oil, 4 tablespoons, dividedGarlic, 3 cloves, mincedSalt, 1/2 teaspoonFrozen vegetable medley (peas, carrots, corn, lima beans, green beans), thawed, 2 cupsChicken breast, boneless/skinless, cut into bite size, one large breast (or two, up to you but I have only calculated one breast in this recipe)Oyster sauce, 2 tbspSoy sauce, 2 tbspFish sauce, 1 teaspoonEgg, 2 extra largeScallions/green onions, 3 individual stalks, chopped
Cook the Jasmine rice ahead of time.
Crack the eggs into a small bowl and beat them ligtly. Take a large wok and heat up 2 tablespoons of the olive oil and scramble the eggs until they are light and fluffy but not completely cooked. Set them aside.
Add the remaining 2 tablespoons of the oil (you can either put in your garlic now or wait towards the end to put it in), add the chicken, the soy sauce, fish sauce, and the oyster sauce. Stir and let the chicken cook for a bit. When the chicken is halfway cooked, add the vegetable medley and the salt. Stir and cover for just a few minutes to let the chicken cook completely.
Add the cooked Jasmine rice to the wok and give it a GOOD stir to let all the sauces and chicken and veggies mix in. Keep stirring for a few minutes until everything is soaked up.
Top off with the scrambled eggs, stir some more, and then top off with the scallions.
Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user ANNIKBIRNBAUM.
Crack the eggs into a small bowl and beat them ligtly. Take a large wok and heat up 2 tablespoons of the olive oil and scramble the eggs until they are light and fluffy but not completely cooked. Set them aside.
Add the remaining 2 tablespoons of the oil (you can either put in your garlic now or wait towards the end to put it in), add the chicken, the soy sauce, fish sauce, and the oyster sauce. Stir and let the chicken cook for a bit. When the chicken is halfway cooked, add the vegetable medley and the salt. Stir and cover for just a few minutes to let the chicken cook completely.
Add the cooked Jasmine rice to the wok and give it a GOOD stir to let all the sauces and chicken and veggies mix in. Keep stirring for a few minutes until everything is soaked up.
Top off with the scrambled eggs, stir some more, and then top off with the scallions.
Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user ANNIKBIRNBAUM.
Nutritional Info Amount Per Serving
- Calories: 338.3
- Total Fat: 11.8 g
- Cholesterol: 94.3 mg
- Sodium: 592.9 mg
- Total Carbs: 41.6 g
- Dietary Fiber: 1.8 g
- Protein: 17.3 g
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