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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (260g) Recipe makes 6 servings |
||
| Calories 385 | ||
| Calories from Fat 151 | (39%) | |
| Amount Per Serving | %DV | |
| Total Fat 16.8g | 25% | |
| Saturated Fat 3.4g | 17% | |
| Monounsaturated Fat 6.9g | ||
| Polyunsaturated Fat 5.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 149mg | 49% | |
| Sodium 758mg | 31% | |
| Potassium 500mg | 14% | |
| Total Carbohydrate 33.4g | 11% | |
| Dietary Fiber 1.2g | 4% | |
| Sugars 4.3g | ||
| Protein 24.1g | 48% | |
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Beef or Chicken Fried Rice (Asian)
SERVES 6 -8
Ingredients
- 1 lb beef or chicken
- 3 cups cooked rice, chilled
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon sugar
- 2 garlic cloves
- 1 tablespoon red chile (crushed)
- 3-4 dried red chilies
- 1/2 cup green onion
- 1/2 cup carrot
- 3 tablespoons oil
- 3 eggs
Directions
1
Slice beef or chicken breast into thin strips.2
For the marinade; combine soy sauce, sesame oil, sugar, one minced clove of garlic, and red chili.3
Marinate meat for several hours (over night is best).4
Thinly slice green onions and coarsely chop the green tops. Separate, as they will go in at different times.5
Grate the carrots.6
Slice the dried chilies lengthwise.7
Scramble the eggs lightly in a bowl.8
Heat the oil in a wok or deep pan.9
Fry the eggs until set, remove and slice into strips.10
Add the garlic and sliced green onions (white part) and the sliced red chilies to the hot oil, sauté for a minute or so, then add the marinated meat, reserving the marinade (beef only). If you're cooking chicken, don't reserve the marinade; just add some soy sauce in its place later in the process.11
Stir fry the meat until cooked, and then remove.12
Add the chilled, cooked rice to the hot oil and stir fry until heated thoroughly.13
Add the meat, green onion tops, carrots, egg slices, and some or all of the the reserved marinade (or equal amount of soy sauce if you used chicken, about 1/4 cup).14
Stir fry until all is heated through.15
Serve immediately.
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- Cuisine > Asian
- Preparation > Time to Make > < 60 mins
Featured Reviews for This Recipe
From: ~Rita~
On Jun 25, 2006
Marinating in 1 cup of soy is just to much so I used 2 tablespoon of soy sauce, to the sesame oil, sugar, garlic, and red chili. Step # 8 calls to heat the oil but I do suggest just 1 tablespoon and save the rest for Step # 10. After cooking the meat I just added the remaining ingredients to the wok to heat and seasoned with a touch more soy. I did use left over brown rice and saffron rice, skipped the sugar and added 1 celery stalk. This is rated on the results from the changes made. I`m sure if someone uses 1 cup of soy this will get very little stars.
From: evelyn/athens
On Feb 25, 2006
This was very good but I definitely don't think a whole cup of soya sauce is necessary...as it is, I made the chicken version so was able to discard the marinade and add soya sauce later to taste, but using the whole cup for called for in the beef version would not only result in a fried rice that is too salty, but also in one that is too 'wet' as it is only added in the last steps of the recipe and cooked just until 'heated through'. I was also unsure of the 1 tblsp of red chili used in the marinade as I wasn't sure if this meant a minced fresh chili or chili flakes. I opted for a reduced amount of chili flakes as my children are not very heat tolerant. The fried rice is very good. The chicken very tender and tasty. I added 4 tblsps of soya sauce near the end to add flavour and salt and found this to be a good amount for our tastes.
From: bluemoon downunder
On Mar 15, 2006
A delicious one dish meal! I made this with beef, already sliced into strips by the butcher, and I marinated the meat overnight. The only changes I made were to use half the specified amount of soy sauce (and I used a sodium-reduced one which is what I always use), to add 4 cloves of minced garlic in step 10 and to omit the red chilli (personal taste preferences). I also added some baby bok choy I had on hand (in step 10). This dish was wonderfully flavoursome, and it's also very versatile. A great recipe, Pokey. We loved it and I'll be making it again. Thank you for sharing it!
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