Rice with Chicken and Eggs
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 4 garlic cloves finely chopped
- 1 teaspoon cornstarch
- butter lettuce leaves
- 6 tbsp oil (sunflower, grape seed or peanut)
- 1 1/2 cups rice cooked, room temperature
- 2 chicken breasts finely sliced
- 2-3 small eggs
- 2 tbsp fish sauce
- 2 tbsp soy sauce or bragg's amino acids
- 2 teaspoons sugar
- 5 oz stock or plain water
- 1/2 teaspoon fresh ground black pepper
- 10 oz broccoli coarsely chopped, (about two cups)
- Carbohydrate 0.9212 g
- Cholesterol 0 mg
- Fat 0.084 g
- Fiber 0.587999973297119 g
- Protein 0.3444 g
- Saturated Fat 0.01092 g
- Serving Size 1 1 Serving (63g)
- Sodium 2.24 mg
- Sugar 0.333200026702881 g
- Trans Fat 0.02492 g
- Calories 5 calories
In a cup, mix the cornstarch with a little water to make a thickening agent, and set aside. Arrange the washed lettuce leaves in serving bowls, place 1/2 cup rice in the lettuce of each bowl and set aside. Heat wok or deep skillet over medium high heat. Add oil and garlic and stir fry garlic until golden brown. Add the chicken and stir until just cooked through. Break eggs into wok and stir well. Add the remaining ingredients in succession, stirring between each addition. When the broccoli is al dente, briefly stir the cornstarch mixture again and add to the center of the wok. Allow to thicken while stirring occasionally, about 2 minutes, then blend together with chicken and broccoli. Dish the contents of the wok over rice and lettuce leaves and serve.
