Ingredients with Measurements:
- 2 cups cooked white rice
- 1 chicken breast, diced
- 2 cloves garlic, minced
- 2 red chili peppers, sliced
- 1 green chili pepper, sliced
- 1 tomato, diced
- 1 tablespoon vegetable oil
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- Salt and pepper to taste
- 1 egg, beaten
- 2 green onions, sliced
Special Equipment Needed:
- Wok or large skillet
Step-by-Step Instructions:
1. Heat the vegetable oil in a wok or large skillet over medium-high heat.
2. Add the garlic and chili peppers and cook for 1-2 minutes until fragrant.
3. Add the diced chicken breast and cook until browned on all sides.
4. Add the diced tomato and cook for another 2-3 minutes until softened.
5. Add the cooked white rice to the wok and stir to combine with the chicken and vegetables.
6. Add the soy sauce, oyster sauce, salt, and pepper to taste. Stir to combine.
7. Push the rice mixture to one side of the wok and pour the beaten egg into the other side. Scramble the egg until cooked through.
8. Stir the scrambled egg into the rice mixture.
9. Add the sliced green onions and stir to combine.
10. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 300
Fat: 8g
Carbohydrates: 40g
Protein: 16g
Substitutions for ingredients:
- Chicken breast can be substituted with tofu or shrimp.
- Red and green chili peppers can be substituted with any other type of chili pepper.
- Soy sauce can be substituted with tamari or coconut aminos.
- Oyster sauce can be substituted with hoisin sauce or fish sauce.
Variations:
- Add diced carrots, peas, or corn to the fried rice for extra vegetables.
- Use brown rice instead of white rice for a healthier option.
- Add a tablespoon of sambal oelek for extra spice.
Tips and Tricks:
- Use cold, leftover rice for best results.
- Make sure to cook the chicken until browned on all sides before adding the vegetables.
- Don't overcook the scrambled egg, as it can become rubbery.
Storage Instructions:
Leftover fried rice can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the fried rice in the microwave or on the stovetop until heated through.
Presentation Ideas:
Serve the fried rice in a bowl or on a plate, garnished with sliced green onions.
Garnishes:
Sliced green onions, chopped cilantro, or a squeeze of lime juice.
Pairings:
Serve the fried rice with a side of stir-fried vegetables or a simple green salad.
Suggested Side Dishes:
Stir-fried bok choy, broccoli, or snap peas.
Troubleshooting Advice:
- If the fried rice is too dry, add a splash of chicken broth or water to moisten it.
- If the fried rice is too wet, cook it for a few minutes longer to evaporate any excess liquid.
Food Safety Advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is fully cooked.
Food History:
Ayam Rica-Rica is a spicy Indonesian chicken dish that originated in the North Sulawesi province of Indonesia.
Flavor Profiles:
Spicy, savory, and slightly sweet.
Serving Suggestions:
Serve the Ayam Rica-Rica Fried Rice as a main dish for lunch or dinner.
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Region: Indonesian