Ingredients with Measurements:
- 2 cups cooked white rice
- 1 cup diced chicken breast
- 1 cup diced bell peppers (red, yellow, and green)
- 1 cup diced onions
- 1 cup diced pineapple
- 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
Special Equipment Needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-Step Instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the diced chicken breast and cook until browned and cooked through, about 5-7 minutes.
3. Add the diced onions and bell peppers and cook until softened, about 3-5 minutes.
4. Add the minced garlic and cook for 1 minute.
5. Add the cooked white rice and stir to combine with the chicken and vegetables.
6. Add the soy sauce, oyster sauce, salt, and black pepper and stir to combine.
7. Push the rice mixture to one side of the skillet or wok and add the beaten eggs to the other side.
8. Scramble the eggs until cooked through, then mix with the rice mixture.
9. Add the diced pineapple and stir to combine.
10. Cook for an additional 2-3 minutes until heated through.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat per serving: 10g
Carbohydrates per serving: 48g
Protein per serving: 17g
Substitutions for ingredients:
- Shrimp or tofu can be substituted for the chicken breast.
- Any color bell pepper can be used.
- Canned pineapple can be used instead of fresh.
Variations:
- Add diced carrots or peas for additional vegetables.
- Use brown rice instead of white rice.
- Add chopped cashews or peanuts for crunch.
Tips and Tricks:
- Use cold, leftover rice for best results.
- Make sure the skillet or wok is hot before adding the ingredients.
- Don't overcook the vegetables to ensure they retain their crunch.
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 a sprinkle of chopped green onions on top.
Garnishes:
Chopped green onions or cilantro.
Pairings:
Serve with a side of steamed vegetables or a salad.
Suggested Side Dishes:
Steamed broccoli or green beans.
Troubleshooting Advice:
If the rice is too dry, add a tablespoon of water or chicken broth to moisten it.
Food Safety Advice:
Make sure the chicken is cooked to an internal temperature of 165°F.
Food History:
Fried rice originated in China and has since become a popular dish around the world.
Flavor Profiles:
Savory, slightly sweet, and umami.
Serving Suggestions:
Serve as a main dish for lunch or dinner.
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