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Yang Zhou Fried Rice with Brown Rice 糙米扬州炒饭

S$

4.80

- +

Main Protein: Chicken
Cuisine: Chinese

Calories: 409.9 kcal


Preparation Method:

Microwave
The following serves as a guide as most microwave ovens vary. Remove sleeve. Pierce film, Cook on high for 5-6 minutes. If thawed, cook on high for 2-3 minutes.
Steaming
Set water to boil. Remove sleeve. Pierce film. Steam frozen food for 30 minutes. If thawed, steam for 10 minutes.

FOR OPTIMAL TASTE, CONSUME IMMEDIATELY AFTER HEATING.

STORAGE INSTRUCTIONS: Keep Frozen. Once thawed, consume within 5 days. Thawing the night before is strongly recommended. Once thawed, do not refreeze.

Description

They say fried rice is best made with overnight leftover rice, but that is just a gimmick to use up leftover rice! Our yang zhou fried rice is made with freshly cooked rice (the secret is using less water when cooking the rice) and light soy, tossed with pieces of chicken char siew, shrimps, cabbage and carrots.

Key Ingredients

Rice, Brown Rice, Chicken Char Siew, Shrimp, Cabbage, Carrot

米饭,鸡肉叉烧,大白菜,红萝卜,虾米, 庄记生抽王

Nutrition Information

Servings per package: 1
Servings Size: 280 g

Per Serving Per 100 g
Energy412 kcal147 kcal
Protein20.7 g7.4 g
Total Fat15.7 g5.6 g
- Saturated Fat 6.2 g2.2 g
Cholesterol130 mg47 mg
Carbohydrate47 g17 g
Dietary Fibre3.6 g1.3 g
Sodium1,114 mg398 mg
Allergens

MANUFACTURED IN THE KITCHEN THAT ALSO PROCESSES CEREAL, GLUTEN, CRUSTACEAN, EGG PRODUCTS, FISH, PEANUT, MOLLUSC, MILK PRODUCTS, TREE NUTS, CELERY, SESAME AND SOY

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