4 Serves
120 Mins
Prepare the chicken by cutting it into small 1/4-inch to 1/2-inch cubes. Season with salt and let it rest for 10 minutes.
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ThaiVitamin E
2 mg / 15 mgVitamin K
79 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
82 µg / 400 µgCalcium
96 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
67 mg / 420 mgPhosphorus
358 mg / 1,250 mgPotassium
787 mg / 4,700 mgSodium
922 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
28 µg / 55 µgFiber
6 g / 28 gSugar
7 g / 50 gSaturated Fat
9 g / 20 gCholesterol
184 mg / 300 mgCaffeine
0 mgNet Carbs
26 gAlcohol
0 g
Heat a wok over medium-high heat with a tablespoon of oil. Add the beaten eggs, scramble quickly until set, and remove to a plate.
Add another tablespoon of oil to the wok. Sauté the chicken until cooked through, then remove and set aside. Wipe the wok clean.
Heat the remaining oil in the wok. Add diced onions, minced garlic, and ginger, sautéing until fragrant. Stir in the carrots and peas, seasoning with salt.
Add the cooked rice to the vegetables, breaking up any clumps with a spatula. Stir in the scallion whites and five-spice powder.
Drizzle with soy sauce and sesame oil, then fold in the cooked chicken, scrambled eggs, and scallion greens. Cook for an additional 2 minutes before serving.
35
g10
g32
g
Cameroonian
Thai