Asian > Chinese > Fried Rice

Bekang Fried Rice Recipe

Ingredients with Measurements:
- 3 cups cooked rice
- 1 cup diced chicken breast
- 1 cup diced carrots
- 1 cup diced green beans
- 1 cup diced onion
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 eggs, beaten
- 1/4 cup chopped scallions

Special equipment needed:
- Wok or large skillet
- Wooden spoon or spatula

Step-by-step instructions:

1. Heat the wok or skillet over high heat. Add the vegetable oil and swirl to coat the bottom of the pan.

2. Add the diced chicken breast and stir-fry for 2-3 minutes until browned.

3. Add the diced carrots, green beans, onion, and garlic. Stir-fry for another 2-3 minutes until the vegetables are tender.

4. Push the chicken and vegetables to the sides of the wok or skillet, creating a well in the center.

5. Pour the beaten eggs into the well and scramble until cooked.

6. Add the cooked rice to the wok or skillet and stir-fry for 2-3 minutes until heated through.

7. Add the soy sauce, oyster sauce, salt, and black pepper. Stir-fry for another minute until the rice is evenly coated.

8. Add the chopped scallions and stir-fry for another 30 seconds.

9. Remove from heat and serve hot.


Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
High heat
Serving size:
4 servings

Nutritional information:
Calories: 350
Fat: 10g
Carbohydrates: 45g
Protein: 20g
Sodium: 800mg

Substitutions for ingredients:
- Chicken breast can be substituted with shrimp, beef, or tofu.
- Carrots and green beans can be substituted with other vegetables such as peas, corn, or bell peppers.
- Soy sauce can be substituted with tamari or coconut aminos.
- Oyster sauce can be substituted with hoisin sauce or fish sauce.

Variations:
- Add diced pineapple or raisins for a sweet and savory twist.
- Use brown rice or quinoa instead of white rice for a healthier option.
- Add chopped peanuts or cashews for a crunchy texture.

Tips and tricks:
- Use cold, leftover rice for best results.
- Make sure the wok or skillet is hot before adding the oil to prevent sticking.
- Stir-fry quickly and continuously to prevent the rice from getting mushy.
- Add a splash of water if the rice is too dry.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.

Presentation ideas:
Serve in a bowl or on a plate with chopsticks.

Garnishes:
Garnish with additional chopped scallions or sesame seeds.

Pairings:
Serve with a side of stir-fried vegetables or a simple salad.

Suggested side dishes:
- Stir-fried bok choy
- Steamed broccoli
- Asian cucumber salad

Troubleshooting advice:
- If the rice is too dry, add a splash of water or chicken broth.
- If the rice is too wet, stir-fry for a few more minutes to evaporate the excess moisture.

Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F.
- Keep raw chicken separate from other ingredients to prevent cross-contamination.

Food history:
Bekang fried rice is a popular Indonesian dish that originated in the city of Bekasi. It is a simple and flavorful dish that is often served as a quick and easy meal.

Flavor profiles:
Savory, umami, slightly sweet

Serving suggestions:
Serve hot as a main dish for lunch or dinner.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: N/A

Taste: Savory, Tangy, Spicy, Aromatic, Umami