Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
598
Calories
47g
Protein
18g
Fat
59g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Raw Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Oyster | 6 medium (84g) | 81 |
| Carrot | 1 medium (61g) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
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 tbsp butter
- 3 cloves garlic , crushed and minced
- 2 red chiles , cut into 1 cm pieces
- 2 scallion , cut into 1 cm pieces
- 200 g carrot
- 200 g minced raw chicken
- 1 cup (550 g) cooked rice
- 2 tbsp oyster sauce
- 1¼ tbsp Worcestershire sauce
- 1 tbsp salt
- 1 tbsp pepper
Directions
1
Melt the butter in a non-stick pan . Fry the garlic, chilli, and scallion, stirring, for 15 seconds.
2
Add the chicken and carrot. Cook until the chicken changes color from pink to white.
3
Add the rice, then the oyster sauce, Worcestershire sauce, salt, and pepper. Continue to cook until well-combined.
4
Serve hot with the sides.
Recipe sourced from
wikibooks