Directions:
- Heat 1 tbsp oil in a wok. Add chopped onions and stir-fry until onions turn a nice, brown color, about 8-10 minutes. Remove from wok.
- Allow wok to cool slightly.
- Mix egg whites with 3 drops soy sauce and 3 drops sesame oil; set aside.
- Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture. Working quickly, swirl egg until egg sets against wok. When egg puffs, flip egg and cook other side briefly. Remove from wok and chop into small pieces.
- Heat 1 tbsp oil in wok; add chicken to wok, along with carrots, peas, and cooked onion. Stir-fry for two minutes.
- Add rice, green onions, and bean sprouts, tossing to mix well. Stir-fry for three minutes.
- Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold inches Stir-fry for one minute more. Serve with additional soy sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 482.96 Kcal (2022 kJ) | ||
| Calories from fat | 151.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.79g | 26% | |
|---|---|---|---|
| Cholesterol | 28.7mg | 10% | |
| Sodium | 909.57mg | 38% | |
| Potassium | 626.11mg | 13% | |
| Total Carbs | 57.44g | 19% | |
| Sugars | 7.83g | 31% | |
| Dietary Fiber | 6.57g | 26% | |
| Protein | 26.18g | 52% | |
| Vitamin C | 14.4mg | 24% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 3.4mg | 19% | |
| Calcium | 48mg | 5% | |
| Amount Per 100 g | |||
| Calories | 114.57 Kcal (480 kJ) | ||
| Calories from fat | 35.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.98g | 26% | |
|---|---|---|---|
| Cholesterol | 6.81mg | 10% | |
| Sodium | 215.77mg | 38% | |
| Potassium | 148.53mg | 13% | |
| Total Carbs | 13.63g | 19% | |
| Sugars | 1.86g | 31% | |
| Dietary Fiber | 1.56g | 26% | |
| Protein | 6.21g | 52% | |
| Vitamin C | 3.4mg | 24% | |
| Iron | 0.8mg | 19% | |
| Calcium | 11.4mg | 5% | |
* 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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