320.8 Cals 20.2 Protein 43.9 Carbs 7 Fats
TOTAL TIME:
30 mins
YIELD:4 SERVINGS
COURSE:Dinner
CUISINE:Chinese, Japanese
Thai fried rice gets it”s unique flavor from the fish sauce, soy sauce and chili peppers. The jasmine rice is a must!
INGREDIENTS
8 oz chicken breast, cut in 1/2 inch cubes
kosher salt and pepper
4 tsp vegetable oil
3 cups cooked brown jasmine rice
1/2 large onion, chopped
3 cloves garlic, minced
2 scallions, chopped
3 egg whites, beaten
1 whole egg, beaten
2 medium tomatoes, sliced into wedges
2 to 3 Thai chili peppers, optional
4 tsp soy sauce, or tamari for gluten free
2 tsp fish sauce
INSTRUCTIONS
Heat a large nonstick wok over high heat.
Meanwhile, season chicken lightly with salt and pepper.
When the wok is very hot, add 2 tsp of the oil. When the oil is hot, add the chicken and cook on high until its browned all over and cooked through, about 3-4 minutes.
Remove chicken from wok and set aside, add the eggs, pinch of salt and cook a minute or two until done. Set aside.
Add the remaining oil to the wok and add the onion, scallions and garlic. Saute 1 minute, add the chili pepper if using, tomatoes and stir in all the rice.
Add the soy sauce and fish sauce stir to mix all the ingredients.
Keep stirring a few minutes, then add egg and chicken back to the wok.
Adjust soy sauce if needed and stir well another 30 seconds.
Serving: 1/4th of recipe, Calories: 320.8kcal, Carbohydrates: 43.9g, Protein: 20.2g, Fat: 7g, Fiber: 2.5gBlue Smart Points:6Green Smart Points:8Purple Smart Points:2Points +:8