Directions:
- Heat 1 Tbsp. oil in a wok until hot, but not smoking, over medium high heat. Cook chicken until just cooked through, about 4 minutes. Add the 1/2 Tbsp. fish sauce, as you are cooking, to the meat. Remove from wok and set aside.
- Heat the additional 2 1/2 Tbsp. oil in wok. Add the smashed garlic, cook briefly (just 30 seconds). Add the rice, breaking it up with a wooden spoon or metal turner. Add the cooked chicken. Toss together in the wok. Add the soy sauce and 1/2 tsp. fish sauce. Add the beaten egg, and pepper. Continue to stir-fry until heated through and grains of rice are seperated. Taste and adjust seasoning accordingly (add more fish sauce if it needs)
- Remove to serving dish and garnish with cucumber, scallion, lime wedge, and fresh red chile peppers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2437.53 Kcal (10205 kJ) | ||
| Calories from fat | 594.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 66.04g | 102% | |
|---|---|---|---|
| Cholesterol | 55.9mg | 19% | |
| Sodium | 1893.05mg | 79% | |
| Potassium | 586.42mg | 12% | |
| Total Carbs | 411.27g | 137% | |
| Sugars | 2.65g | 11% | |
| Dietary Fiber | 3.41g | 14% | |
| Protein | 39.77g | 80% | |
| Vitamin C | 8.2mg | 14% | |
| Iron | 1.5mg | 9% | |
| Calcium | 65.4mg | 7% | |
| Amount Per 100 g | |||
| Calories | 283.67 Kcal (1188 kJ) | ||
| Calories from fat | 69.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.69g | 102% | |
|---|---|---|---|
| Cholesterol | 6.51mg | 19% | |
| Sodium | 220.31mg | 79% | |
| Potassium | 68.25mg | 12% | |
| Total Carbs | 47.86g | 137% | |
| Sugars | 0.31g | 11% | |
| Dietary Fiber | 0.4g | 14% | |
| Protein | 4.63g | 80% | |
| Vitamin C | 1mg | 14% | |
| Iron | 0.2mg | 9% | |
| Calcium | 7.6mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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