Dinner

Thai Fried Rice with chicken and Pork and egg is for Dinner.

Thai Fried Rice with chicken and Pork and egg takes 30 minutes to prepare.

Thai Fried Rice with chicken and Pork and egg takes 30 minutes to cook.

Thai Fried Rice with chicken and Pork and egg makes 9 servings.

The ingredients for Thai Fried Rice with chicken and Pork and egg are:

1 chicken breast or thigh
1 4oz piece of pork loin
2 lg eggs
1.5 c chopped carrot
1.5 c chopped broccoli
1 c chopped onion
3 clove of garlic minced
1/3 of red pepper chopped
3 Tbs fish sauce
3 Tbs oyster sauce
3Tbs ginger flavored soy sauce
3 tbs peanut oil
8 c cooked white rice (2 c uncooked)

Here is how you make Thai Fried Rice with chicken and Pork and egg:

Cook rice seperately. Chop into bite size pieces chicken and pork. Marinade with some oyster sauce and soy sauce.In seperate bowl, mix 1 Tbs fishsauce and eggs and beat well.Heat wok with 1Tbs of peanut oil. When hot, add egg mix and roll it around wok to have it cook quick and thin. Remove egg as soon as cooked. Next add chicken and pork to wok. Cook qiuckly and remove. Now, add more peanut oil, soy sauce and oyster sauce to wok. Stir while heating to make brown sauce. Add carrots, broccoli, onions, pepper, and garlic. Cook until veggies to desired texture. Add cooked rice. Before mixing, add remaining fish sauce and a little more oyster sauce and soy sauce. Fold rice into veggie mix. Now add meat. Dice up the cooked egg into small peices and add to wok. Mix well. Season with black pepper (ample amount).Variations: can use shrimp or beef. Any veggies will do.Serving Size: Makes 9-10 servings (1-2 c size serving)Number of Servings: 9Recipe submitted by SparkPeople user RUBYMOM2.

The nutritional information for Thai Fried Rice with chicken and Pork and egg is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 344.8

• Total Fat: 9.1 g
• Cholesterol: 64.0 mg
• Sodium: 684.5 mg
• Total Carbs: 52.2 g
• Dietary Fiber: 1.9 g
• Protein: 12.1 g

Thai Fried Rice with chicken and Pork and egg is Asian cuisine.