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Name: 4
Yield: 816 g
Ingredients: Chicken Breast Beef Bulgogi Konjac Fried Rice (Renewal) 250 g; Chicken Breast 200 g; Fried Egg 184 piece; Onion 62 g; King Oyster Mushroom 90 g; Fresh Garlic 30 clove

1,070 kcal

#Stir-Fried Potato Strips #Easy Recipe #Side Dish #Vegetable Dish #Dinner Side Dish #Homemade Meal #Korean Food #Fluffy Texture #Julienned #Dietary Fiber

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Ingredients

Main ingredients

Chicken Breast Beef Bulgogi Konjac Fried Rice (Renewal) 250 g
Chicken Breast 200 g
Fried Egg 4 piece
Onion 62 g
King Oyster Mushroom 90 g
Fresh Garlic 10 clove

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 90.62 g 33%

Protein 96.16 g 35%

Fat 38.02 g 31%

Serving size 816g

Cooking steps

1

Wash the potatoes thoroughly and peel them.
2

Cut the potatoes into thin julienne strips.
3

Sprinkle salt over the potato strips to season them.
4

Heat cooking oil in a pan and place the potato strips on medium heat.
5

When the potato strips turn golden brown, flip and cook the other side.
6

Serve the finished stir-fried potato strips on a plate.

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