Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
760
Calories
42g
Protein
32g
Fat
76g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 teaspoons vegetable oil
- 1 clove garlic, minced
- 2 teaspoons grated fresh gingerroot
- 1 cup diced cooked chicken
- 1 cup snow peas, cut into 1-inch pieces
- 1/2 cup thinly sliced carrots
- 1/2 cup sliced green onions
- 3 cups cooked rice, chilled
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1/8 teaspoon ground white pepper
- =
Directions
1
Place a wok or wide frying pan over high heat until hot. Add oil swirling to coat sides. Add gingerroot and garlic. Cook, stirring, until fragrant, about 15 seconds. Add chicken, peas, carrots and onions; stir 1 minute. Add rice; stir to separate grains with back of spoon. Mix well. Stir in soy sauce, sesame oil and pepper; cook until thoroughly heated.
Recipe sourced from
fandom