2 tbsp vegetable oil
10 oz chicken breasts, or chicken thighs, boneless & skinless, cut into ½-inch cubes
1 egg, beaten
1 cup carrots, shredded
2 tbsp ketchup
1 tsp ginger, finely minced or grated
1 tsp soy sauce
1 tsp hot sauce
3 cups long grain rice, cooked and cooled
1 tsp sesame oil, or chili-infused oil
2 tbsp cashew nuts, roasted and roughly chopped (do not chop this finely)
salt and ground black pepper, to taste
To serve:
¼ tsp green onions, chopped
In a large skillet or wok, heat up oil over medium heat.
Add carrots, ginger, and chicken. Saute briefly, until the chicken is fully cooked through.
Add the rice. Continue sauteing, breaking the rice clumps while doing so.
Add soy sauce, hot sauce, and ketchup. Continue sauteing, mixing the rice until well coated.
Reduce to low heat, then make a well at the center of the skillet or wok.
Add the egg at the center and stir until it starts to resemble a scrambled egg.
Increase it to medium heat, saute and stir until the egg has been well incorporated into the rice.
Add cashew nuts and sesame oil or chili-infused oil. Toss to combine.
Season with salt and pepper to taste. Adjust accordingly.
Portion accordingly. Garnish with green onions and serve immediately!
Sugar: 1g
:
Calcium: 26mg
Calories: 392kcal
Carbohydrates: 41g
Cholesterol: 78mg
Fat: 11g
Fiber: 1g
Iron: 4mg
Potassium: 467mg
Protein: 29g
Saturated Fat: 2g
Sodium: 674mg
Vitamin A: 173IU
Vitamin C: 1mg
