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| Chất dinh dưỡng | Mỗi khẩu phần1 bowl (approx. 250 g) | Mỗi phần250 g |
|---|---|---|
| Sugar | 0.8 g | 0.8 g |
| Energy | ~1650 kJ | ~1650 kJ |
| Sodium | 640 mg | 640 mg |
| Protein | 9.5 g | 9.5 g |
| Fat, total | 11 g | 11 g |
| Carbohydrate | 62 g | 62 g |
| Saturated fat | 2.1 g | 2.1 g |
Simple wok-fried rice with egg, spring onion and crispy shallots — perfect as a side
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, offering a universally loved comfort profile.
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 2 to 3 minutes until completely steaming throughout.
Serve hot in a traditional side bowl. Crowned with fresh chopped spring onions, this small portion makes a perfect accompaniment alongside rich saucy stir-fries, slow-cooked proteins, or mains.
