Chicken Breast Shrimp Tofu Tomato Nasi Goreng
Ingredients
Main ingredients
- Animal Welfare IFF Cube Chicken Breast with Cheongyang Pepper 50 g
- White Rice 0.5 bowl
- Tomato 0.5 piece
- Frozen Shrimp 50 g
- Tofu 100 g
- Onion 1 portion (1/2 onion)
- Fresh Egg 1 piece
Seasonings/Sauce
- Allulose Syrup 20 spoon
- Sriracha Sauce 15 portion (2 spoons)
- Low-Sugar Oyster Sauce 10 g
- Dark Soy Sauce 5 ml
- Minced Garlic 5 teaspoon
- Olive Oil 10 spoon
Nutrition summary
Carbohydrates
75.16 g
46%
Protein
39.75 g
24%
Fat
21.79 g
30%
Cooking steps
-
1
Crumble half a block of tofu and microwave for 1 minute. Discard any excess water that comes out.
-
2
Rinse 6 frozen shrimp, onion, and bean sprouts under running water.
-
3
Dice half an onion and cut the bean sprouts into bite-sized pieces.
-
4
Add 1 tablespoon of olive oil, some peperoncino, and 1 tablespoon of minced garlic to a pan, and sauté until fragrant.
-
5
Add chicken breast, rinsed shrimp, and chopped onion to the pan and stir-fry.
-
6
When the ingredients start to change color, add 1 tablespoon of soy sauce, 1 tablespoon of low-sugar oyster sauce, 1/2 tablespoon of sriracha, and 1/2 tablespoon of allulose (oligosaccharide).
-
7
Add the tofu (with excess water removed), stir-fry, then add rice and eggs and scramble together.
-
8
Add the chopped bean sprouts and stir-fry for another 1-2 minutes.
