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| Chất dinh dưỡng | Mỗi khẩu phần1 large bowl (approx. 450 g) | Mỗi phần450 g |
|---|---|---|
| Sugar | 1.4 g | 1.4 g |
| Energy | ~2950 kJ | ~2950 kJ |
| Sodium | 1150 mg | 1150 mg |
| Protein | 17 g | 17 g |
| Fat, total | 20 g | 20 g |
| Carbohydrate | 112 g | 112 g |
| Saturated fat | 3.8 g | 3.8 g |
Simple wok-fried rice with egg, spring onion and crispy shallots — generous serve
Steamed jasmine rice, scrambled hen eggs, chopped spring onion (scallions), minced garlic, light soy sauce, a touch of traditional fish sauce, vegetable cooking oil. Optional fried shallots accompaniment.
Egg fried rice (cơm chiên trứng) represents the pure foundation of Asian wok traditions. Historically prized as a minimalist and highly efficient method to bring day-old rice back to life, it relies heavily on high-heat wok tossing technique (wok-hei) to lightly coat each individual grain in fragrant egg ribbons and garlic oil. This large portion offers a generous serving ideal for sharing.
Contains egg (scrambled hen eggs), gluten and soy (light soy sauce seasoning). Prepared in a commercial kitchen environment that also handles peanuts, sesame, dairy, fish, and crustacea.
Best enjoyed immediately while piping hot and fluffy. Leftovers can be stored in an airtight container in the refrigerator for up to 48 hours.
If storing leftovers, let the rice cool down completely before sealing the container to avoid trapping steam, which would make the grains soggy.
To reheat effectively, toss the rice in a preheated non-stick skillet or wok over high heat with a tiny drop of oil for 3 to 4 minutes until completely steaming throughout.
Serve hot in a traditional large bowl. Crowned with fresh chopped spring onions, this generous portion is perfect as a sharing base alongside rich saucy stir-fries, slow-cooked proteins, or family-style mains.
