4 Serves
35 Mins
Boil the rice until tender, season with a chicken bouillon cube, and refrigerate until completely cooled.
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ThaiVitamin E
5 mg / 15 mgVitamin K
8 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
19 mg / 16 mgVitamin B5
5 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
129 µg / 400 µgCalcium
233 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
396 mg / 420 mgPhosphorus
1234 mg / 1,250 mgPotassium
1187 mg / 4,700 mgSodium
1500 mg / 2,300 mgZinc
7 mg / 11 mgCopper
1 mg / 0.9 mgManganese
8 mg / 2.3 mgSelenium
129 µg / 55 µgFiber
3 g / 28 gSugar
12 g / 50 gSaturated Fat
4 g / 20 gCholesterol
358 mg / 300 mgCaffeine
0 mgNet Carbs
57 gAlcohol
0 g
Heat butter and olive oil in a wok over medium heat, then sauté the chopped garlic, onions, and ginger until fragrant.
Add the shrimp to the wok and stir-fry for 2 minutes, seasoning with chicken seasoning cubes.
Incorporate the mixed vegetables, white pepper, black pepper, basil, curry, and thyme into the mixture.
Crack the egg directly into the wok, scramble it into the mixture, and stir in the first tablespoon of soy sauce.
Gradually fold in the chilled rice one spoonful at a time, adding the remaining soy sauce and stirring until the rice is evenly coated and heated through. Adjust salt to taste and serve.
35
g10
g32
g
Cameroonian
Thai