with Fried Eggs and Crispy Shallots
Ingredients: Chicken breasts • Coleslaw mix (red cabbage, greeen cabbage, carrot) • Beefsteak tomato • Parboiled rice • Grade A egg • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Crispy shallots (wheat) (onion, palm oil, wheat flour, salt) • Brown sugar • Soy sauce (soy, sulphites, wheat) (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) • Chili-garlic sauce (water, chili peppers, glucose, garlic, salt, vinegar, modified corn starch, dried garlic, canola oil, soybean oil, dried red bell pepper, xanthan gum, acetic acid, citric acid, paprika oleoresin, caramel, potassium sorbate, sodium benzoate) • Soy sauce (soy, sulphites, wheat) (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) • Sesame oil • Green onion.
Allergens
Tags
Chicken Breasts
2 unit(s)
Parboiled Rice
0.75 cup
Egg
2 unit(s)
Coleslaw Cabbage Mix
340 g
Tomato
1 unit(s)
Green Onion
2 unit(s)
Ginger-Garlic Puree
4 tbsp
Brown Sugar
4 tbsp
Soy Sauce
3 tbsp
Crispy Shallots
56 g
Sesame Oil
1 tbsp
Chili-Garlic Sauce
2 tbsp
Oil
1 tbsp
Salt
0.375 tsp
Pepper
0.25 tsp
- Before starting, wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 18-20 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, halve tomato lengthwise, then cut into 1/4-inch half-moons.
- Thinly slice green onions.
- In a large bowl, toss together tomatoes, half the green onions and half the sesame oil. Season with salt and pepper.
- In a medium bowl, combine soy sauce, brown sugar, ginger-garlic puree and 2 tbsp (1/4 cup) water. Set aside.
- Pat chicken dry with paper towels.
- On a separate cutting board, cut chicken into 1-inch pieces. Season with salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add remaining sesame oil, then chicken. Cook for 6-8 min, stirring occasionally, until golden and cooked through.**
- Remove from heat.
- Transfer chicken to a plate, covered to keep warm.
-
Heat a medium non-stick pan over medium-high.
-
When the pan is hot, add 1/2 tbsp (1 tbsp) oil and crack in eggs. Season with salt
and pepper. - Pan-fry, covered for 2-3 min, until egg whites are set.** (NOTE: The yolks will still be runny. Also, if preferred, pan-fry eggs using
1 tbsp butter instead of oil.) - Remove from heat.
- Reheat the large pan (from step 3) over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then coleslaw cabbage mix. Cook for 3-6 min, stirring occasionally, until tender. Season with salt and pepper.
- Add cooked rice and the soy sauce mixture. Cook for 2-3 min, stirring constantly, until sauce thickens and coats rice evenly.
- Remove from heat, then stir in chicken and half the crispy shallots.
- Divide chicken fried rice and tomatoes between plates.
- Top rice with a fried egg, remaining crispy shallots and remaining green onions.
- Drizzle chili-garlic sauce over top.
960
kcal
Calories
36
g
Fat
12
g
Saturated Fat
116
g
Carbohydrate
33
g
Sugar
8
g
Dietary Fiber
57
g
Protein
320
mg
Cholesterol
2130
mg
Sodium
0.1
g
Trans Fat
1900
mg
Potassium
250
mg
Calcium
4.5
mg
Iron
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