Thai · Dinner
Thai Fried Rice With Egg (High-Protein)
Jasmine rice fried in a hot wok with four whole eggs, chicken breast, and edamame for added protein, seasoned with fish sauce, soy sauce, garlic and white pepper. Finished with scallion and cucumber, this bowl leans savoury-umami with a soft scrambled-egg texture throughout.
$4
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
574Calories
54.8gProtein
25.1gFat
31.4gCarbs
3.1gSugar
5.2gFiber
1613mgSodium
662mgChol
6.2gSat Fat
913mgPotassium
121mgCalcium
4.7mgIron
2.1mcgVitamin B12
11mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Dice the chicken breast into small pieces, mince the garlic, slice the scallions and cucumber, and whisk the eggs in a bowl until just combined.
2
Sear
Heat the vegetable oil in a wok over high heat until shimmering, add the diced chicken, and sear for 3 minutes, stirring, until no longer pink and lightly browned.
3
Scramble
Pour the whisked eggs into the wok, let set for 10 seconds, then scramble over high heat for 1 minute until just cooked through but still glossy.
4
Fry
Add the cooled jasmine rice and edamame to the wok, breaking up clumps, and fry over high heat for 3 minutes until grains separate and start to catch.
5
Season
Drizzle the fish sauce and soy sauce over the rice, sprinkle the white pepper, and toss over high heat for 1 minute until every grain is evenly coated.
6
Finish
Stir in the scallions and white pepper, tossing for 15 seconds over high heat until fragrant.
7
Plate
Tip the fried rice onto a plate and serve with cucumber slices and lime wedge alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 eggs (200g)
- 7.8 oz220g chicken breast
- 1 cup150g cooked jasmine rice, cooled
- 2/3 cup110g cooked edamame
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp soy sauce
- 1/2 tsp1/2 tsp white pepper
- 2 tbsp2 tbsp vegetable oil
- 44 scallions
- 11 cucumber
- 22 lime wedge, for serving
