4 Serves
35 Mins
Prepare the ingredients by dicing the Chinese sausage, peeling and deveining the shrimp, and ensuring the cooked jasmine rice is chilled.
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FilipinoVitamin E
1 mg / 15 mgVitamin K
32 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
81 µg / 400 µgCalcium
119 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
84 mg / 420 mgPhosphorus
314 mg / 1,250 mgPotassium
662 mg / 4,700 mgSodium
1604 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
78 µg / 55 µgFiber
8 g / 28 gSugar
5 g / 50 gSaturated Fat
7 g / 20 gCholesterol
78 mg / 300 mgCaffeine
0 mgNet Carbs
125 gAlcohol
0 g
Heat the vegetable oil in a wok over high heat and scramble the eggs, then remove them from the pan.
In the same wok, stir-fry the Chinese sausage and shrimp until cooked through, then add the peas and onions.
Add the chilled jasmine rice to the wok, breaking up any clumps, and stir-fry until the grains are hot and slightly toasted.
Return the eggs to the pan, season with salt, pepper, and soy sauce, tossing everything together until well combined and fragrant.
80
g13
g67
g
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Egyptian