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.
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