903 kcal
26 g
153 g
21 g
52% RI
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Heat the oil in a pan, then add the eggs and cooked rice.
Stir the rice and eggs until the eggs are fully cooked.
Add the soy sauce, chili oil, salt, pepper, and chili flakes, then stir.
Add the carrot, green beans, cooked chicken, and spring onions.
Stir and continue cooking until the vegetables are tender.
59% RI
3% RI
30% RI
43% RI
46% RI
55% RI
57% RI
16% RI
29% RI
65% RI
44% RI
21% RI
30% RI
19% RI
50% RI
28% RI
12/12 ingredients estimated. Values estimated from the USDA FoodData Central database. They vary with the products and cooking used.
A slow-simmered beef stew in red wine with carrots, onions, and aromatics, finished with a silky sauce enriched with butter and redcurrant jelly. Serve with fresh tagliatelle or crusty bread.
