by Natvia


  • vegetable oil, for frying

  • 1 egg, lightly beaten

  • 2 cloves garlic, minced

  • 2 shallots, chopped

  • 2 spring onions, chopped

  • 2 bird’s eye chillies, finely chopped

  • 1 small carrot, julienned

  • 200g chicken, thinly sliced

  • 2 tablespoons light soy sauce

  • 2 teaspoons Natvia

  • ½ teaspoon white pepper powder

  • ½ teaspoon ground coriander seeds

  • 3 cups cooked rice


  • 1.

    N a wok or large frying pan, heat up 1 teaspoon oil and fry egg. When the egg is cooked, remove from wok and slice into strips. Set aside.

  • 2.

    Heat up 2 tablespoons oil.

  • 3.

    Fry garlic, shallots, spring onions, chillies and carrot until tender.

  • 4.

    Add chicken and fry until it turns opaque.

  • 5.

    Combine light soy sauce, Natvia, white pepper and ground coriander seeds, and add to the wok together with the cooked rice and egg.

  • 6.

    Stir quickly and vigorously to mix everything together.

  • 7.

    Stir-fry until all ingredients are thoroughly mixed and the rice is hot.

  • 8.


Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 1340kj
  • Fat Total 96g
  • Saturated Fat 10g
  • Protein 32g
  • Carbohydrate 87g
  • Sugar 9g
  • Sodium 645mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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