Ingredients Jump to Instructions ↓


  2. canola oil , for sauteeing

  3. 3/4 cup jasmine rice , uncooked

  4. 1 skinless chicken breast, cubed

  5. 2 pieces chicken italian sausage with no casings, chopped into bite sizes

  6. half a bulb of white onion , minced

  7. about a tablespoon of minced garlic

  8. half a small container of chopped white button mushrooms

  9. about 6 pieces of baby carrots , cut into bite sizes

  10. a teaspoon of crystallized ginger

  11. a thumb-sized ginger root, peeled & cut into 4

  12. salt ( to taste)

  13. a teaspoon of fish sauce ( or to taste)

  14. about 5 cups (or more) chicken broth

  15. 1 hard-boiled egg

  16. about a teaspoon of toasted garlic , for garnish

  17. a teaspoon of chopped green onions , garnish

Instructions Jump to Ingredients ↑


  2. Pour enough canola oil for sautéing on a saucepan.

  3. Put in garlic & onions. Sautee until onions are wilted but garlic are not burnt.

  4. Stir in chicken, sausages, rice, mushrooms, & carrots.

  5. When chicken meat turns opaque white, pour in the chicken broth. Constantly stir until rice become tender & cooked. Constantly stir to prevent mixture from sticking to the bottom of the pan.

  6. When cooked, serve warm & garnished with a halved boiled egg, some chopped green onion leaves, & some toasted garlic.


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