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Ingredientes
- 1 Tbsp. oyster-flavoured sauce
- 2 tsp cornstarch
- 1/2 lb boneless skinless chicken chopped (thighs or possibly breasts)
- 1/4 c. chicken or possibly mushroom vegetable stock (or possibly canned chicken broth)
- 1 tsp soy sauce
- 1 tsp sesame oil
- 2 c. cooked long grain rice grains separated with fingers
- 1 Tbsp. vegetable oil
- 2 Tbsp. minced Chinese olives (or possibly 1/4 c. pitted oil-cured olives)
- 2 Tbsp. frzn peas thawed
- 4 x fresh shiitake mushrooms stems removed, and caps diced
- 2 x Large eggs lightly beaten
- 2 x green onions trimmed, chopped
Direcciones
- Marinate the chicken: Stir the oyster-flavored sauce and cornstarch together in a small bowl. Stir the chicken into the marinade, mix well and let stand for 10 min.
- For the Seasonings: Stir the stock, soy sauce, and sesame oil together in a small bowl.
- For the Dish: Rub the rice between your fingers to separate the grains as much as possible. Heat a wok over high heat till warm. Add in the oil and swirl to coat the sides. Add in the chicken and cook, stirring, till no longer pink, about 2 min.
- Sprinkle the rice into the wok and stir-fry till heated through, about 2 min. Add in the olives, peas and mushrooms. Cook, stirring, for 1 minute. Push the rice to the sides of the wok and pour the Large eggs into the center well. Scramble the Large eggs till set, then stir to combine the rice and egg. Add in the seasonings and the green onions, and stir-fry till heated through, 1 to 2 min. Scoop the rice onto a hot serving platter and serve warm.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 175g | |
| Recipe makes 4 servings | |
| Calories 311 | |
| Calories from Fat 143 | 46% |
| Total Fat 15.95g | 20% |
| Saturated Fat 2.73g | 11% |
| Trans Fat 0.1g | |
| Cholesterol 133mg | 44% |
| Sodium 147mg | 6% |
| Potassium 203mg | 6% |
| Total Carbs 24.86g | 7% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.63g | 0% |
| Protein 16.04g | 26% |
