High Protein Kampung Fried Rice
Bursting with bold flavors and nutritious ingredients, this High Protein Kampung Fried Rice is a hearty, traditional Malaysian-inspired dish with a health-conscious twist. Packed with lean chicken breast, crispy tofu, and fluffy scrambled eggs, this irresistible fried rice recipe delivers a satisfying protein punch for post-workout meals or an energizing lunch. Shallots, garlic, and bird’s eye chilies infuse the dish with aromatic heat, while a delectable blend of soy and oyster sauce ties each bite together. Served with a refreshing garnish of cucumber and tomato, this quick 35-minute recipe is perfect for busy weeknights. Whether you’re exploring Southeast Asian cuisine or simply craving a comforting, high-protein meal, this Kampung Fried Rice will not disappoint.
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Recipe Information
Ingredients
- 3 cups White rice, cooked and cooled
- 200 grams Chicken breast, diced
- 150 grams Extra firm tofu, diced
- 3 large Eggs
- 2 medium Shallots, thinly sliced
- 3 cloves Garlic, minced
- 2 pieces Bird's eye chilies, finely chopped
- 2 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 stalks Spring onions, chopped
- 3 tablespoons Vegetable oil
- 1 pieces Cucumber, sliced (for serving)
- 1 pieces Tomato, sliced (for garnish)
Instructions
Heat 1 tablespoon of vegetable oil in a large wok over medium-high heat. Add the diced chicken breast and stir-fry until cooked through and lightly browned, about 5 minutes. Remove from the wok and set aside.
In the same wok, add another tablespoon of oil and the diced tofu. Stir-fry until golden brown and crisp on all sides, about 6-8 minutes. Remove from the wok and set aside with the chicken.
Add the remaining tablespoon of oil to the wok. Sauté the sliced shallots, minced garlic, and chopped bird's eye chilies until fragrant and the shallots are translucent, about 2 minutes.
Push the sautéed aromatics to one side of the wok and crack the eggs into the empty space. Scramble the eggs until just set, then mix them with the aromatics.
Return the cooked chicken and tofu to the wok, then add the cooked white rice. Stir to combine everything evenly.
Pour in the soy sauce and oyster sauce, and season with salt and black pepper. Stir-fry everything together, making sure the rice is well coated with the sauces and heated through, about 3-4 minutes.
Finally, stir in the chopped spring onions and cook for another minute.
Serve the fried rice hot, garnished with sliced cucumber and tomato.
Nutrition Facts
Calories |
1972 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.9 g | 96% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 737 mg | 246% | |
| Sodium | 3143 mg | 137% | |
| Total Carbohydrate | 195.3 g | 71% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 7.7 g | ||
| Protein | 124.4 g | 249% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 1279 mg | 98% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1916 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
