Estimated Nutrition (whole recipe, rough)
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 |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Fish Oil | 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 servings of steamed rice
- 2 eggs
- 1 clove garlic
- 2 shallots
- 1 red chile pepper
- 1 Tbsp fish oil
- 10 ml coconut oil
- Sweet soy sauce
- Salty soy sauce or salt
- Ground pepper
Directions
Slice shallots and red pepper into thin slices.
Crush garlic, peel of the skin, and mince well.
Slice stinky beans in half, or as desired.
Heat oil in wok , add the chicken or prawn, and stir fry until done.
Add shallot, pepper, garlic and stink beans. Stir until garlic turns golden.
Crack in the eggs, and stir fry until half done.
Add the steamed rice, and stir until all mixed.
Add soy sauces, salt, and ground pepper as desired.
Serve on plates, adding fresh cucumber slices or tomatoes as garnish.