Chicken and Rice
Cooking time
25 minutes
Calories
766kcal
Sodium
-
  • Nutrition information is for one serving.

Ingredients(Servings: 2)

150 g (5.3 oz.)

100g (3.5 oz.)

50 g (1.8 oz.)

3 Tbsp

400 g (14 oz.)

a dash

a dash

3 Tbsp

(A)egg mixture

2

a dash

a dash

Directions

  1. Cut chicken into 2 cm (3/4 in.) cubes, and onion into 1.5 cm (1/2 in.) cubes. Defrost mixed vegetables with boiling water, and then drain.
  2. Heat 2 Tbsp of salad oil in wok, and saute chicken. When cooked through, add onions and cook until translucent. Add and mix with tomato ketchup.
  3. Add salt and pepper to (2) and saute. Then add rice and cook while loosening. Add and stir in mixed vegetables, then serve on plates.
  4. Beat egg (A), and add salt and pepper to make egg mixture. Heat 1 Tbsp of salad oil in wok, pour in egg mixture, and make scrambled eggs by quickly stirring together. Place on top of (3).