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Teochew Fried Rice Recipe
|Cold cooked rice||4 Cup (64 tbs)|
|Cooking oil||3 Teaspoon|
|Eggs||2 , lightly beaten (50 Gram)|
|Peeled prawns||1 1⁄2 Ounce, diced if large (50 Gram)|
|Squid||1 1⁄2 Ounce, diced (50 Gram)|
|Chicken/Duck||1 1⁄2 Ounce, diced (50 Gram)|
|Fish fillet/Pork||1 1⁄2 Ounce, diced (50 Gram)|
|Chinese sausage||1 1⁄2 Ounce, sliced (50 Gram)|
|Mustard greens/Spring onion||1 1⁄2 Ounce, cut in 1 1/2 inch lengths (50 Gram, Stalks)|
Calories 386 Calories from Fat 105
% Daily Value*
Total Fat 12 g18.1%
Saturated Fat 2.9 g14.5%
Trans Fat 0 g
Cholesterol 169.3 mg
Sodium 638.7 mg26.6%
Total Carbohydrates 51 g17%
Dietary Fiber 0.88 g3.5%
Sugars 0.4 g
Protein 17 g33.8%
Vitamin A 25.2% Vitamin C 13.4%
Calcium 4% Iron 19.8%
*Based on a 2000 Calorie diet
Heat 1 teaspoon of the oil in a wok.
Pour in the beaten eggs and cook until set, then push with a frying spatula to break into pieces.
Remove and set aside.
Heat remaining 2 teaspoons of oil.
Stir fry all other ingredients, except rice and salt, over maximum heat for 2 minutes.
Add rice and salt, then stir fry for another 2 minutes.
Mix in the fried egg and serve immediately.