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Ingredientes
- 6 c. Cooked rice (2 to 2 1/4 c. raw rice )
- 1 lb Chicken cutlet, diced
- 3 x Large eggs, beaten
- 1 c. Frzn peas and carrots
- 1/2 c. Diced celery
- 1/2 c. Diced onions
- 1 c. Diced cabbage
- 3 x Scallions, cut into 1/4" lengths Veg. oil Any type of vegetable can be substituted or possibly added, if chicken is eliminated it could be a vegetarian dish)
- 1 Tbsp. Thin soy sauce
- 1 tsp Rice wine
- 2 tsp Cornstarch
- 2 tsp Veg. oil
- 3 Tbsp. Soy sauce ( or possibly Maggie Seasoning sauce)
- 1 Tbsp. Sesame oil
- 1/2 tsp White or possibly black pepper
- 1/4 tsp Salt
Direcciones
- Marinate raw chicken with the marinate for 20 min.
- 1. Set wok over high heat till warm.( don't preheat a wok with teflon coating- preheating will destroy the surface) Put in 2 Tbsp. veg. oil, put in beaten Large eggs.Stir fry till Large eggs are cooked, cut into small pcs with spatula. Remove and set aside.
- 2. Put 3 Tbsp. veg. oil into wok, put in chicken, and stir fry for 1-2 min. Add in all the seasonings. Stir fry for 2 min more, Add in vegetables, and stir fry, Add in rice.
- 3. Put in the scallions and the cooked Large eggs. Stir fry for 1 min. Serve warm.
- Note: The original recipe called for 3 Chinese Sausages - diced.- to be added with the chicken. I left which out. You could dice kosher warm dogs and add in them if you wanted to. It also called for 3 Tbsp. of oyster sauce. I think there is sufficient seasoning without it. I do not know what you might substitute- perhaps a little more soy sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 471g | |
| Recipe makes 4 servings | |
| Calories 604 | |
| Calories from Fat 117 | 19% |
| Total Fat 13.13g | 16% |
| Saturated Fat 2.86g | 11% |
| Trans Fat 0.06g | |
| Cholesterol 226mg | 75% |
| Sodium 1213mg | 51% |
| Potassium 547mg | 16% |
| Total Carbs 78.11g | 21% |
| Dietary Fiber 3.9g | 13% |
| Sugars 4.14g | 3% |
| Protein 39.84g | 64% |
