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malaysian

Kangkung Stir Fry with Shrimp Paste and Egg

This stir-fried dish pairs egg with shrimp paste, garlic, sliced and red chili, sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

300 kcal 2000 kcal
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Estimated macros per portion

23 g Protein
85 g Carbohydrates
24 g Fat
6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 269g water spinach (kangkung), cut 54 kcal
  • 54g egg 77 kcal
  • 11g shrimp paste 11 kcal
  • 9g garlic, sliced 13 kcal
  • 19g vegetable oil 168 kcal
  • 11g red chili, sliced 4 kcal
  • 32g water 0 kcal
  • 4g sugar 15 kcal
  • 226g cooked jasmine rice 294 kcal
  • 32g lime wedges 10 kcal

Cooking instructions

  1. water spinach (kangkung)water
    Wash water spinach well and cut into 6 cm lengths. Drain thoroughly.
  2. garlicvegetable oil
    Heat oil in a wok over high heat. Add garlic and fry 15 seconds.
  3. shrimp pastevegetable oil
    Add shrimp paste and mash it into the oil until fragrant, about 20 seconds.
  4. water spinach (kangkung)water
    Add water spinach and stir-fry 1 minute. Splash in water and cover 30 seconds to wilt.
  5. eggvegetable oilsugar
    Push vegetables aside, crack in the egg, and scramble quickly, then toss everything together. Season with sugar and serve immediately.

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