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Ingredientes
- 1 tbs peanut oil
- 1 red onion, halved, cut into thin wedges
- 2 garlic cloves, finely chopped
- 1 long fresh red chilli, halved, seeded, finely chopped
- 1 bunch pak choy, stems and leaves separated
- 200g punnet grape tomatoes, halved
- 300g (2 cups) cooked long-grain rice, cooled
- 3 eggs, lightly whisked
- 60ml (1/4 cup) fish sauce
Direcciones
- Heat half the oil in a wok over medium heat.
- Stir-fry the onion for 1 minute or until soft.
- Add the garlic and chilli and stir-fry for 1 minute or until aromatic.
- Add the pak choy stems and tomato. Stir-fry for 3 minutes or until soft. Transfer to a bowl.
- Heat the remaining oil in the wok. Add rice. Stir-fry for 3-4 minutes or until heated through.
- Make a well in the centre. Add the egg. Cook, stirring, for 1-2 minutes or until the egg is almost set. A
- dd the pak choy leaves and fish sauce. Toss to combine.
- Add the onion mixture to the rice mixture. Stir-fry until heated through and combined.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 849g | |
| Calories 854 | |
| Calories from Fat 248 | 29% |
| Total Fat 27.83g | 35% |
| Saturated Fat 6.64g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 558mg | 186% |
| Sodium 5772mg | 240% |
| Potassium 958mg | 27% |
| Total Carbs 118.48g | 32% |
| Dietary Fiber 4.4g | 15% |
| Sugars 19.48g | 13% |
| Protein 31.96g | 51% |
