Cambodian style chicken rice
Cambodian style chicken rice sauteed with fresh ginger, fish sauce, spicy sauce and avocado oil. Ginger and fish sauce provide typical flavors of Asia.
Servings 4 people
- 4 cups cooked brown rice prepared in advance
- 2 lb chicken breast
- 4 oz fresh ginger
- 2 tbsp fish sauce
- 1 tbsp avocado oil
- 1 tbsp garlic chili sauce optional
Cut the raw chicken breasts into bite-size square shapes.
Peel the ginger to remove the skin and chop it into small bits. To make the ginger taste milder or to make it more kid-friendly, grate it instead.
In a large frying pan, sautee the chicken and ginger in avocado oil. Stir frequently to allow browning on each side. The chicken must be fully cooked before moving to the next step.
Add the fish sauce (and optionally the garlic chili sauce) and stir immediately to distribute the flavors evenly.
Add in the cooked brown rice. If the latter is cold from prior cooking, reheat it in the microwave before adding. Stir gently and thoroughly.
Calories: 538kcal | Carbohydrates: 52g | Protein: 53g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 145mg | Sodium: 1184mg | Potassium: 1136mg | Fiber: 4g | Sugar: 1g | Vitamin A: 70IU | Vitamin C: 4.1mg | Calcium: 39mg | Iron: 2.1mg