4 Serves
66 Mins
Finely dice the onion and mince the garlic using a chefs knife on a cutting board.
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ColombianVitamin K
9 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
24 mg / 16 mgVitamin B5
5 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
83 µg / 400 µgCalcium
50 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
366 mg / 420 mgPhosphorus
1055 mg / 1,250 mgPotassium
1253 mg / 4,700 mgSodium
1062 mg / 2,300 mgZinc
6 mg / 11 mgCopper
1 mg / 0.9 mgManganese
8 mg / 2.3 mgSelenium
80 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
2 g / 20 gCholesterol
118 mg / 300 mgCaffeine
0 mgNet Carbs
160 gAlcohol
0 g
Heat the vegetable oil in a wok or large frying pan over medium-high heat.
Add the diced chicken to the hot oil and stir-fry until browned and cooked through.
Toss in the prepared onion and garlic, sautéing until fragrant and softened.
Add the cooked rice to the wok, breaking up any clumps with a spatula, and stir-fry until the rice is hot and slightly toasted.
Season the mixture with salt and pepper, then stir in the sweet soy sauce until the rice is evenly coated and caramelized.
40
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Ethiopian