Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Sambal | 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 cups long-grain rice, cooked
- 1 pc chicken breast, boneless and skinless, sliced thinly
- 1/4 cup celery, sliced
- 1 red pepper, diced
- 1 onion, diced
- 1/4 cup frozen green peas
- 1/4 cup frozen corn kernels
- 1 carrot, parboiled and diced (or you can buy pre-frozen)
- 1 clove garlic, minced
- 1 sachet chicken stock
- green onions, chopped for garnishing
- 1 tsp ground chilli (sambal oelek) - omit this if you do not want it spicy
- soy sauce and pepper to taste
- oil for frying
Directions
In a wok, heat oil. Saute garlic and onions until slightly brown. Add ground chilli and fry for 2 minutes. Add chicken and cook until chicken is no longer pink. Add chicken stock and all the vegetables, and cook for about 5 minutes. Stir in rice and mix thoroughly. Add soy sauce and pepper to taste. Cook for another 5-7 minutes. Garnish with green onions. Serve hot. Serves 2. You can also garnish with a basic omelette, sliced thinly.
Category:Malaysian Recipes
Category:Malaysian Meat Dishes