Directions:
- Rinse the rice in two to three changes of warm water to wash away some of the starch. Drain well.
- Put the rice in a saucepan and add 1 tbsp of the oil and 350 ml water. Cover and bring to a boil, stir once, then cover and simmer for 12-15 minutes, until nearly all the water has been absorbed. Turn off the heat and leave, covered, to stand for 10 minutes. Fluff up with a fork and leave to cool.
- Heat the remaining oil in a wok, add the garlic and spring onions and stir-fry for 30 seconds.
- Add the chicken, shrimps and peas and stir-fry for 1-2 minutes, then add the cooked rice and stir-fry for further 2 minutes. Pour in the egg and stir-fry until just set. Stir in the lettuce, soy sauce, sugar and seasoning. Transfer to a warmed serving bowl, sprinkle with the chopped cashew nuts and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 459.38 Kcal (1923 kJ) | ||
| Calories from fat | 283.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.52g | 48% | |
|---|---|---|---|
| Cholesterol | 147.98mg | 49% | |
| Sodium | 1083.45mg | 45% | |
| Potassium | 417.01mg | 9% | |
| Total Carbs | 19.4g | 6% | |
| Sugars | 2.09g | 8% | |
| Dietary Fiber | 1.53g | 6% | |
| Protein | 25.29g | 51% | |
| Vitamin C | 7.6mg | 13% | |
| Iron | 2.3mg | 13% | |
| Calcium | 78mg | 8% | |
| Amount Per 100 g | |||
| Calories | 241.05 Kcal (1009 kJ) | ||
| Calories from fat | 148.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.54g | 48% | |
|---|---|---|---|
| Cholesterol | 77.65mg | 49% | |
| Sodium | 568.52mg | 45% | |
| Potassium | 218.81mg | 9% | |
| Total Carbs | 10.18g | 6% | |
| Sugars | 1.09g | 8% | |
| Dietary Fiber | 0.8g | 6% | |
| Protein | 13.27g | 51% | |
| Vitamin C | 4mg | 13% | |
| Iron | 1.2mg | 13% | |
| Calcium | 40.9mg | 8% | |
* 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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