Stir-fried Rice Cake with Egg

Name: Stir-fried Rice Cake with Egg
Yield: 297 g
Ingredients: Boiled Chicken Breast 60 g; Onion 70 half onion; Fresh Egg 110 pcs; Olive Oil 25 spoon; Organic Chicken Stock Original 14 pcs; Low-sugar Oyster Sauce 15 g; Salt 3 1/3 tsp

529 kcal

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Ingredients

Main ingredients

Boiled Chicken Breast 60 g
Onion 1 half onion
Fresh Egg 2 pcs
Olive Oil 2.5 spoon

Seasonings/Sauce

Organic Chicken Stock Original 14 pcs
Low-sugar Oyster Sauce 15 g
Salt 3 1/3 tsp

Nutrition summary

Carbohydrates 11.5 g 9%

Protein 32.15 g 26%

Fat 36.49 g 65%

Serving size 297g

Cooking steps

1

Soak the rice cakes in cold water.
2

Beat the eggs and set aside.
3

Heat cooking oil in a pan and stir-fry the rice cakes.
4

When the rice cakes become soft, pour in the beaten eggs and stir-fry together.
5

Season with salt and pepper.
6

Transfer the finished dish to a plate.

Stir-fried Rice Cake with Egg

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