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Cambodian style chicken rice sauteed with fresh ginger
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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.
Course Main Course
Cuisine Cambodian, Vietnamese
Keyword chicken rice, fish sauce, ginger
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Calories 538kcal
Author Nicolas Pujol

Ingredients

  • 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
US Customary - Metric

Instructions

  • 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. 
  • Serve immediately. 

Nutrition

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