Fried rice with chicken

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Course: Supper
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 481kcal

Ingredients

Rice

  • 250 g long-grain white rice
  • 500 ml water
  • 1 tsp vegetable oil
  • 1/2 tsp salt

Chicken

  • 300 g boneless, skinless chicken breasts diced into small pieces
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1/2 tsp black pepper

Fried Rice

  • 2 tbsp vegetable oil
  • 2 garlic cloves minced
  • 1 small onion finely chopped
  • 100 g carrots diced
  • 100 g green peas
  • 2 large eggs beaten
  • 2 tbsp soy sauce
  • 1 tsp oyster sauce
  • salt and pepper to taste
  • 30 g chopped green onions (scallions) for garnish

Instructions

  • Rinse the rice in cold water until the water runs clear.
  • In a medium-sized saucepan, combine the rinsed rice, water, vegetable oil, and salt.
  • Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is tender and the water is absorbed.
  • Remove from heat and let it sit, covered, for an additional 10 minutes. Fluff the rice with a fork and let it cool.
  • In a bowl, combine the diced chicken, soy sauce, sesame oil, and black pepper. Mix well and let it marinate for about 15 minutes.
  • Heat a large skillet or wok over medium-high heat and add 15 ml (1 tablespoon) of vegetable oil.
  • Add the marinated chicken and stir-fry until it's cooked through, about 5-6 minutes. Remove the cooked chicken from the pan and set it aside.
  • In the same skillet or wok, add the remaining 30 ml (2 tablespoons) of vegetable oil.
  • Add minced garlic and chopped onion. Stir-fry for 1-2 minutes until they become fragrant and slightly softened.
  • Add the diced carrots and green peas to the skillet and stir-fry for another 2-3 minutes until the vegetables are tender.
  • Push the vegetables to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until they are cooked but still slightly runny.
  • Add the cooked rice and the previously cooked chicken back into the skillet with the vegetables and eggs. Stir everything together.
  • Pour soy sauce and oyster sauce (if using) over the fried rice. Stir well to evenly distribute the sauces.
  • Taste the fried rice and adjust the seasoning with salt and pepper as needed.
  • Cook for an additional 2-3 minutes, stirring continuously, until everything is heated through.
  • Garnish the chicken fried rice with chopped green onions (scallions).
  • This recipe serves approximately 4 people. Adjust the ingredients accordingly if you need to make more or less.
Nutrition Facts
Fried rice with chicken
Amount per Serving
Calories
481
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
4
g
Cholesterol
 
130
mg
43
%
Sodium
 
1250
mg
54
%
Potassium
 
621
mg
18
%
Carbohydrates
 
61
g
20
%
Fiber
 
4
g
17
%
Sugar
 
4
g
4
%
Protein
 
27
g
54
%
Vitamin A
 
4586
IU
92
%
Vitamin C
 
16
mg
19
%
Calcium
 
71
mg
7
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

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