Directions:
- Heat olive oil in a wok over medium-high heat.
- Cook and stir rice and chicken paste in hot oil until combined, about 2 minutes.
- Stir corned beef into rice mixture until rice begins to brown, 2 to 4 minutes.
- Remove the wok from heat and clear a hole in the center of the rice to cook egg.
- Pour the beaten egg into center of the rice. Tilt the wok around to spread the egg into the rice, allowing the residual heat to completely cook the egg.
- Portion the fried rice into 2 bowls and top with fresh mint.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 514.79 Kcal (2155 kJ) | ||
| Calories from fat | 228.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.35g | 39% | |
|---|---|---|---|
| Cholesterol | 165.14mg | 55% | |
| Sodium | 1003.24mg | 42% | |
| Potassium | 210.97mg | 4% | |
| Total Carbs | 45g | 15% | |
| Sugars | 0.17g | 1% | |
| Dietary Fiber | 0.03g | 0% | |
| Protein | 22.91g | 46% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 3.8mg | 21% | |
| Calcium | 35.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 188.26 Kcal (788 kJ) | ||
| Calories from fat | 83.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.27g | 39% | |
|---|---|---|---|
| Cholesterol | 60.39mg | 55% | |
| Sodium | 366.88mg | 42% | |
| Potassium | 77.15mg | 4% | |
| Total Carbs | 16.45g | 15% | |
| Sugars | 0.06g | 1% | |
| Dietary Fiber | 0.01g | 0% | |
| Protein | 8.38g | 46% | |
| Iron | 1.4mg | 21% | |
| Calcium | 13.1mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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