High Protein Kampung Fried Rice

Elevate your fried rice game with this High Protein Kampung Fried Rice, a wholesome twist on the beloved Malaysian classic! Packed with tender diced chicken, crispy golden tofu, and fluffy scrambled eggs, this high-protein dish is perfect for satisfying both your cravings and your nutritional needs. Fragrant aromatics like garlic, shallots, and bird's eye chilies create an irresistible depth of flavor, while soy sauce and oyster sauce add a savory punch to every bite. This quick and easy rice dish comes together in just 35 minutes, making it an ideal choice for weeknight dinners or meal prep. Served with refreshing cucumber slices and juicy tomato for a burst of freshness, this protein-packed kampung fried rice is sure to become a family favorite. Perfect for those looking for a balanced, flavorful, and fulfilling meal!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Return the cooked chicken and tofu to the wok, then add the cooked white rice. Stir to combine everything evenly.

Step 6

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.

Step 7

Finally, stir in the chopped spring onions and cook for another minute.

Step 8

Serve the fried rice hot, garnished with sliced cucumber and tomato.

Nutrition Facts

Serving size	(1367.2g)

Amount per serving	% Daily Value*
Calories	1971.7

Total Fat 74.9g	0%
Saturated Fat 14.7g	0%
Polyunsaturated Fat 25.3g
Cholesterol 736.6mg	0%
Sodium 3142.6mg	0%
Total Carbohydrate 195.3g	0%
Dietary Fiber 9.6g	0%
Total Sugars 7.7g
Protein 124.4g	0%

Vitamin D 141.6IU	0%
Calcium 1279.0mg	0%
Iron 11.7mg	0%
Potassium 1915.7mg	0%

*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.

Source of Calories

Fat: 34.5%

Protein: 25.5%

Carbs: 40.0%