Yang Zhou Fried Rice with Brown Rice 糙米扬州炒饭
Main Protein: Chicken
Calories: 409.9 kcal
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.
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.
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.
Rice, Brown Rice, Chicken Char Siew, Shrimp, Cabbage, Carrot
Servings per package: 1
Servings Size: 280 g
|Per Serving||Per 100 g|
|Energy||412 kcal||147 kcal|
|Protein||20.7 g||7.4 g|
|Total Fat||15.7 g||5.6 g|
|- Saturated Fat||6.2 g||2.2 g|
|Cholesterol||130 mg||47 mg|
|Carbohydrate||47 g||17 g|
|Dietary Fibre||3.6 g||1.3 g|
|Sodium||1,114 mg||398 mg|
MANUFACTURED IN THE KITCHEN THAT ALSO PROCESSES CEREAL, GLUTEN, CRUSTACEAN, EGG PRODUCTS, FISH, PEANUT, MOLLUSC, MILK PRODUCTS, TREE NUTS, CELERY, SESAME AND SOY