Ingredients
7 servings
- •¼ cup vegetable oil, divided
- •1 tablespoon vegetable oil
- •3 tablespoons minced garlic
- •1 cup uncooked glutinous white rice
- •1 cup uncooked jasmine rice
- •3 tablespoons chopped red onion
- •2 tablespoons julienned fresh ginger root
- •1 pound skinless, boneless chicken breast halves, sliced
- •salt and pepper to taste
- •6 ⅓ cups chicken stock
- •¼ cup fish sauce
- •5 hard-cooked eggs, chopped
- •3 tablespoons chopped green onion
Instructions
- Heat 2 1/2 tablespoons vegetable oil in a skillet over medium heat; add 1 1/2 tablespoons garlic and cook until golden brown, about 3 minutes.
- Wash glutinous rice and jasmine rice in a bowl; rinse with water.
- Heat remaining 2 1/2 tablespoons vegetable oil in a large saucepan; cook red onion, ginger, and 1 1/2 tablespoons garlic until aromatic, about 3 minutes. Add chicken and cook until brown, about 15 minutes. Stir in rice; cook 1 minute more. Season with salt and pepper. Pour in chicken stock. Bring to a boil; reduce heat and let simmer, stirring occasionally, about 5 minutes. Add more chicken stock if desired. Remove from heat.
- Mix in fish sauce. Top with eggs, green onion, and remaining toasted garlic.
Nutritional Facts
Per 7 servings
- Calories: 430
- Carbohydrate: 47g
- Fat: 16g
- Fiber: 1g
- Protein: 23g
- Sugar: 2g