Directions:
- Add the rice to boiling water, then simmer for 15 minutes.
- Let sit 5 minutes then fluff, Once cool, cover and chill overnight.
- Put the chicken in a pan, add the coconut milk and cream, cilantro roots, lime zest and chile.
- Bring to a boil then simmer 10 minutes, until chicken is tender.
- Remove from heat, stir in the fresh basil and fish sauce.
- Next heat the oil in wok.
- Sir fry the rice for 3 minutes.
- Pour in the egg and stir until well cooked.
- Plate the rice, garnish with the chives and top with the chicken coconut sauce.
- Enjoy.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 688.2 Kcal (2881 kJ) | ||
| Calories from fat | 277.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.84g | 47% | |
|---|---|---|---|
| Cholesterol | 150.93mg | 50% | |
| Sodium | 961.86mg | 40% | |
| Potassium | 794.54mg | 17% | |
| Total Carbs | 64.09g | 21% | |
| Sugars | 10.73g | 43% | |
| Dietary Fiber | 0.79g | 3% | |
| Protein | 41.96g | 84% | |
| Vitamin C | 23mg | 38% | |
| Iron | 3.2mg | 18% | |
| Calcium | 41.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 176.38 Kcal (738 kJ) | ||
| Calories from fat | 71.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.9g | 47% | |
|---|---|---|---|
| Cholesterol | 38.68mg | 50% | |
| Sodium | 246.52mg | 40% | |
| Potassium | 203.63mg | 17% | |
| Total Carbs | 16.43g | 21% | |
| Sugars | 2.75g | 43% | |
| Dietary Fiber | 0.2g | 3% | |
| Protein | 10.75g | 84% | |
| Vitamin C | 5.9mg | 38% | |
| Iron | 0.8mg | 18% | |
| Calcium | 10.7mg | 4% | |
* 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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