Nutrition balance score
Good
Glycemic Index
58
Moderate
Glycemic Load
33
High
Nutrition per serving
Calories666.2 kcal (33%)
Total Fat31.3 g (45%)
Carbs56.3 g (22%)
Sugars9.9 g (11%)
Protein39.1 g (78%)
Sodium2604.1 mg (130%)
Fiber5.4 g (19%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
250 gramjasmine rice
cooked, best if it's a day old, is equal to 125 gram dry rice
2 Tbspvegetable oil
1onion
finely chopped
2cloves garlic
minced
1carrot
diced
1 cupsnap beans
chopped into bite-sized pieces
½ cupfrozen peas
300 gramchicken breast
diced
2eggs
beaten
3 Tbspsoy sauce
2 Tbspteriyaki sauce
1 tspsesame oil
¼ cupfresh cilantro
chopped
green onions
for garnish, optional
salt
pepper
Instructions
Step 1
In a large pan or wok over medium-high heat, heat vegetable oil. Add diced chicken pieces to the pan. Season with pepper and salt. Cook until the chicken is browned on all sides and fully cooked through. Take the chicken out of the pan.
Step 2
Add some extra vegetable oil if needed to the same pan or wok. Set to medium-high heat. Add chopped onion and minced garlic. Sauté until the onion becomes translucent.
Step 3
Add diced carrots and snap beans to the pan. Stir-fry for a few minutes until the vegetables are tender-crisp.
Step 4
Push the vegetables to one side of the pan and pour the beaten eggs into the other side. Scramble the eggs until fully cooked.
Step 5
Combine the cooked rice with the vegetables and eggs. Stir well to mix everything evenly. Add frozen peas to the mixture and stir.
Step 6
Pour soy sauce, teriyaki sauce, and sesame oil over the rice. Mix thoroughly to coat the rice evenly with the sauces. Season with salt and pepper to taste.
Step 7
Once everything is well combined and heated through, remove the pan from the heat. Garnish the fried rice with chopped cilantro and, if you like, some sliced green onions.
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