singaporean

Black Pepper Crabstick and Egg Fried Rice

Name: Black Pepper Crabstick and Egg Fried Rice
Yield: 1 serving
Cuisine: singaporean
Ingredients: 75 g jasmine rice (dry); 79 g egg; 95 g crab sticks, sliced; 63 g frozen peas; 6 g garlic, minced; 9 g light soy sauce; 2 g black pepper, freshly ground; 11 g cooking oil

This stir-fried dish pairs jasmine rice with egg, crab sticks, sliced and frozen peas. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced Pescatarian High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

40 g Protein

74 g Carbohydrates

22 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

75g jasmine rice (dry) 274 kcal
79g egg 113 kcal
95g crab sticks, sliced 95 kcal
63g frozen peas 51 kcal
6g garlic, minced 9 kcal
9g light soy sauce 6 kcal
2g black pepper, freshly ground 5 kcal
11g cooking oil 97 kcal

Cooking instructions

jasmine rice (dry)
Break up cold cooked rice if using leftovers; otherwise cook rice and spread on a plate to steam-dry 10 minutes.
eggcooking oil
Heat oil in a wok over medium-high heat. Scramble egg until just set; push to the side.
crab sticksgarlic
Add garlic and crab sticks; stir-fry 30 seconds.
jasmine rice (dry)
Add rice and stir-fry 2 to 3 minutes until grains separate.
frozen peaslight soy sauceblack pepper
Season with soy sauce and black pepper. Add peas and toss 1 minute until heated through.
Serve hot.