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Purple Sweet Potato and Egg Fried Rice

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Notes

Ingredients:
  • 2 bowls of leftover rice
  • 2 eggs
  • 1 purple sweet potato
  • 1 carrot
  • 1 stalk of celery
  • Half a stalk of spring onion
  • 1 tablespoon cooking oil
  • 1 tablespoon chicken sauce (like Tai Tai Le Fresh Chicken Sauce)
  • 1 tablespoon black pepper powder
  • 1 teaspoon salt
Instructions:
  1. Prepare and process the ingredients: Dice the spring onion, celery, purple sweet potato, and carrot.
  2. Heat oil in a pan and scramble the eggs. Set aside.
  3. In the same pan with the remaining oil, sauté the spring onion, purple sweet potato, and carrot until evenly cooked.
  4. Add the leftover rice to the pan and stir well.
  5. Reintroduce the eggs to the pan, mixing thoroughly.
  6. Add the chicken sauce for flavoring and stir until it's completely absorbed.
  7. Turn the heat to low and stir in the celery.
  8. Add salt and continue stirring.
  9. Keep frying on low heat until the rice becomes dry and more flavorful.
  10. Present your dish, showcasing its color, aroma, and taste.
Nutrition:
  • Calories: Moderate (mainly from rice and eggs)
  • Fat: Low (limited use of oil)
  • Protein: Moderate (from eggs and chicken sauce)
  • Carbohydrates: High (mainly from rice and sweet potato)
  • Fiber: Medium (from vegetables)
  • Sodium: Moderate (depends on the amount of chicken sauce and salt used)