peruvian

Peruvian Fried Rice with Chicken and Plantain

This pan-fried dish pairs cooked white rice, cooled with chicken thigh, diced, plantain, ripe, sliced and egg. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

33 g Protein

84 g Carbohydrates

20 g Fat

4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

158g cooked white rice, cooled 205 kcal
100g chicken thigh, diced 121 kcal
42g egg 60 kcal
100g plantain, ripe, sliced 145 kcal
10g vegetable oil 88 kcal
12g soy sauce 8 kcal
29g scallions, sliced 10 kcal
5g garlic, minced 7 kcal
4g fresh ginger, minced 3 kcal
1g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

vegetable oil
Heat a wok or large skillet over high heat. Add vegetable oil.
chicken thighsaltblack pepper
Add diced chicken, season with salt and black pepper, and stir-fry until cooked through and lightly browned, 4-6 minutes. Push to one side.
garlicfresh ginger
Add garlic and ginger; stir-fry 20-30 seconds until fragrant.
cooked white rice
Add cooked rice and break up clumps. Stir-fry 2-3 minutes until hot and slightly toasted.
cooked white riceegg
Make a space in the center, add the beaten egg, scramble until just set, then toss through the rice.
soy saucescallions
Add soy sauce and sliced scallions; toss well.
cooked white riceplantain
In a separate small skillet or the same pan after rice is done, quickly pan-fry plantain slices until golden, 2-3 minutes per side.
cooked white riceplantain
Serve fried rice topped with the sweet plantain slices.