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Fish and Chips Fried Rice

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Room for Balance Improvement (0 - 44)
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Good Balance (45 - 69)
This menu has great nutritional balance, providing a good variety of food groups and key nutrients.
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This menu has great nutritional balance, providing a good variety of food groups and key nutrients.
The MyMenu IQ™ score applies to the digital recipe as described on the site. Nutrition composition data for food ingredients and food products is based on Standard Food Composition Databases such as USDA SR28, BLS32 as well as food label data.

What is the energy content breakdown?
Protein
32.2g / 18%
Carbohydrates
73.2g / 42%
Fats
31.4g / 40%
The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

Nutritional tips

  • Enjoy this balanced cuisine made with tasty, nutritious, and affordable local ingredients.
  • Did you know that adding vegetables and herbs at the end of cooking helps to retain their vibrant colours, flavour, crunchiness, and important nutrients?
  • Enjoy your meal with orange, pineapple, pawpaw, or other fruits high in Vitamin C, to help your body use more iron from the meal. #livestrongwithiron.
  • Great News! This dish has a sufficient amount of oil and salt for a balanced and delicious meal, you don’t need to add more!
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Fish and Chips Fried Rice

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Fish and Chips Fried Rice
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Local Family Main course

Fish and Chips Fried Rice

(3)
20Min
Easy
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Ingredients

3 Portions

This dish has been optimized for 3 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:

ingredient_quantity
recipe ingredient
250  g
Thalapath fish (Sail Fish)
1  tsp
Salt
1  tbsp
Pepper
2  Mediums
Eggs
100  g
Corn flour
100  g
Potato chips
3  tbsp
Oil
1  tsp
Garlic
50  g
Onion
0.5  tsp
Pepper
500  g
Cooked Rice
1  tsp
Salt
1  cube
MAGGI Chicken Seasoning Cube
20  g
Spring Onions
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Nutrition Value

Energy
706.33 kcal
Protein
32.19 g
Potassium
700.38 mg
Carbohydrates
73.23 g
Sugars
1.79 g
Fiber
2.74 g
Sodium
1861.4 mg
Fats
31.37 g
Information per serving

Instructions

20 Minutes

  • 1st Step

    6 Min
    Prepare the fish batter by seasoning 250g diced thalapath fish with 1 tsp salt, pepper, 1 egg and 100g corn flour

  • 2nd Step

    3 Min
    Place a pan on a high heat stove and fry 150g potato chips till golden brown and then the battered fish.

  • 3rd Step

    3 Min
    Place another pan on a high heat stove and pour 3 tbsp of oil.

  • 4th Step

    3 Min
    Sauté 1 tsp chopped garlic and 50g diced onion

  • 5th Step

    1 Min
    Scramble 1 egg into this and add ½ tsp pepper

  • 6th Step

    1 Min
    Mix into this 500g of steamed rice along with the fried fish and chips

  • 7th Step

    2 Min
    Season with 1 Maggi Chicken Seasoning Cube and add salt to taste

  • 8th Step

    1 Min
    Garnish with spring onion and Serve while warm!
Fish and Chips Fried Rice

1st Step of 8

: Thalapath fish (Sail Fish), Salt, Pepper, Eggs, Corn flour

Prepare the fish batter by seasoning 250g diced thalapath fish with 1 tsp salt, pepper, 1 egg and 100g corn flour

Fish and Chips Fried Rice

2nd Step of 8

: Potato chips, Oil

Place a pan on a high heat stove and fry 150g potato chips till golden brown and then the battered fish.

Fish and Chips Fried Rice

3rd Step of 8

: Oil

Place another pan on a high heat stove and pour 3 tbsp of oil.

Fish and Chips Fried Rice

4th Step of 8

: Onion, Garlic

Sauté 1 tsp chopped garlic and 50g diced onion

Fish and Chips Fried Rice

5th Step of 8

: Eggs, Cooked Rice

Scramble 1 egg into this and add ½ tsp pepper

Fish and Chips Fried Rice

6th Step of 8

: Cooked Rice

Mix into this 500g of steamed rice along with the fried fish and chips

Fish and Chips Fried Rice

7th Step of 8

: MAGGI Chicken Seasoning Cube, Salt

Season with 1 Maggi Chicken Seasoning Cube and add salt to taste

Fish and Chips Fried Rice

8th Step of 8

Garnish with spring onion and Serve while warm!

Recipe PDF

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