Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 3 tbsp. fish sauce
- 1 teaspoon warm bean paste or possibly warm bean sauce
- 2 tbsp. veg. oil
- 2 beaten Large eggs
- 1 tbsp. veg. oil
- 2 cloves garlic, chopped
- 1 med. onion, minced
- 2 boneless, skinless chicken breast halves, cut in 1/2 inch cubes
- 3 c. chilled cooked rice
- 2 tbsp. snipped cilantro or possibly parsley
- 1 tbsp. lime juice
- 1 sm. tomato, cut in thin wedges
- 1 sm. cucumber, sliced
- Cilantro, optional
Direcciones
- In small bowl stir together fish sauce and bean paste. Set aside. Preheat wok or possibly large skillet over medium high heat. Add in 1 Tbsp. veg. oil. Add in Large eggs. Tilt wok or possibly skillet to create thin sheet of egg 7-8 inches wide. Cook, without stirring, 2 min or possibly till set. Slide egg sheet onto cutting board. Cut into 3/4 inch wide strips. Cut strips into 2 inch lengths. Return to wok or possibly skillet.
- Add in 1 Tbsp. veg. oil. Stir-fry garlic and onion 2 min. Add in chicken and stir-fry 2-3 min or possibly till done. Add in rice and fish sauce mix. Stir for 1 minute or possibly till heated through. Gently stir in egg strips. Cover and cook 1 minute. Add in cilantro or possibly parsley and lime juice. Toss lightly. Spoon onto serving platter. Arrange tomato and cucumber around edge of platter. Garnish with cilantro, if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 267g | |
| Recipe makes 4 servings | |
| Calories 322 | |
| Calories from Fat 118 | 37% |
| Total Fat 13.27g | 17% |
| Saturated Fat 1.68g | 7% |
| Trans Fat 0.27g | |
| Cholesterol 111mg | 37% |
| Sodium 1091mg | 45% |
| Potassium 305mg | 9% |
| Total Carbs 39.68g | 11% |
| Dietary Fiber 1.6g | 5% |
| Sugars 3.59g | 2% |
| Protein 10.54g | 17% |
