Thai Fried Rice with chicken and Pork and egg
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
1 chicken breast or thigh 1 4oz piece of pork loin 2 lg eggs1.5 c chopped carrot1.5 c chopped broccoli1 c chopped onion3 clove of garlic minced1/3 of red pepper chopped3 Tbs fish sauce3 Tbs oyster sauce3Tbs ginger flavored soy sauce3 tbs peanut oil8 c cooked white rice (2 c uncooked)
Cook rice seperately.
Chop into bite size pieces chicken and pork. Marinade with some oyster sauce and soy sauce.
In seperate bowl, mix 1 Tbs fishsauce and eggs and beat well.
Heat wok with 1Tbs of peanut oil. When hot, add egg mix and roll it around wok to have it cook quick and thin. Remove egg as soon as cooked. Next add chicken and pork to wok. Cook qiuckly and remove.
Now, add more peanut oil, soy sauce and oyster sauce to wok. Stir while heating to make brown sauce. Add
carrots, broccoli, onions, pepper, and garlic. Cook until veggies to desired texture. Add cooked rice. Before mixing, add remaining fish sauce and a little more oyster sauce and soy sauce. Fold rice into veggie mix. Now add meat. Dice up the cooked egg into small peices and add to wok. Mix well. Season with black pepper (ample amount).
Variations: can use shrimp or beef. Any veggies will do.
Serving Size: Makes 9-10 servings (1-2 c size serving)
Number of Servings: 9
Recipe submitted by SparkPeople user RUBYMOM2.
Chop into bite size pieces chicken and pork. Marinade with some oyster sauce and soy sauce.
In seperate bowl, mix 1 Tbs fishsauce and eggs and beat well.
Heat wok with 1Tbs of peanut oil. When hot, add egg mix and roll it around wok to have it cook quick and thin. Remove egg as soon as cooked. Next add chicken and pork to wok. Cook qiuckly and remove.
Now, add more peanut oil, soy sauce and oyster sauce to wok. Stir while heating to make brown sauce. Add
carrots, broccoli, onions, pepper, and garlic. Cook until veggies to desired texture. Add cooked rice. Before mixing, add remaining fish sauce and a little more oyster sauce and soy sauce. Fold rice into veggie mix. Now add meat. Dice up the cooked egg into small peices and add to wok. Mix well. Season with black pepper (ample amount).
Variations: can use shrimp or beef. Any veggies will do.
Serving Size: Makes 9-10 servings (1-2 c size serving)
Number of Servings: 9
Recipe submitted by SparkPeople user RUBYMOM2.
Nutritional Info Amount Per Serving
- Calories: 344.8
- Total Fat: 9.1 g
- Cholesterol: 64.0 mg
- Sodium: 684.5 mg
- Total Carbs: 52.2 g
- Dietary Fiber: 1.9 g
- Protein: 12.1 g
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