Nutrition balance score
Good
Glycemic Index
71
High
Glycemic Load
63
High
Nutrition per serving
Calories654.8 kcal (33%)
Total Fat14.7 g (21%)
Carbs88 g (34%)
Sugars3.3 g (4%)
Protein39.9 g (80%)
Sodium996.4 mg (50%)
Fiber3.6 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
400glong grain rice
2 teaspoonsgarlic-infused oil
2 teaspoonsolive oil
1 ½ teaspoonsChinese five-spice powder
½ teaspoonground cumin
1 heaped tablespoonginger
grated
450gboneless skinless chicken breasts
thinly sliced
1carrot
large, cut into matchsticks
60gfresh peas
or frozen
0.5red pepper
seeded and cut into matchsticks
225gtin bamboo shoots
drained
80gbean sprouts
2eggs
large, lightly beaten
60mlsoy sauce
gluten-free
1 tablespoontoasted sesame oil
coriander leaves
to garnish
Instructions
Step 1
Cook the rice following packet instructions until just tender. Drain well and chill, preferably for several hours or over-night.
Step 2
Heat the garlic-infused oil and olive oil in a large frying pan or wok over medium heat. Add the five-spice powder, cumin and ginger and cook until fragrant. Add the chicken and stir-fry until just cooked through, 4 to 5 minutes.
Step 3
Add the carrot, peas, red pepper, bamboo shoots and bean sprouts and toss to combine. Make a well in the middle, add the eggs and stir until the eggs are just cooked, breaking up the eggs as you go. Cook until the pepper and carrot are tender, then add the rice and toss to combine.
Step 4
Just before serving, stir in the soy sauce and sesame oil. Sprinkle the coriander leaves on top and serve immediately.
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