Ingredients with Measurements:
- 2 cups of cooked white rice
- 1/2 cup of diced chicken breast
- 1/2 cup of diced carrots
- 1/2 cup of diced green bell pepper
- 1/2 cup of diced red bell pepper
- 1/2 cup of diced onion
- 2 cloves of minced garlic
- 2 tablespoons of vegetable oil
- 2 tablespoons of soy sauce
- 1 tablespoon of oyster sauce
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 eggs, beaten
Special equipment needed:
- Wok or large frying pan
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the wok or frying pan over high heat and add the vegetable oil.
2. Add the diced chicken breast and stir-fry for 2-3 minutes until cooked through.
3. Add the diced carrots, green bell pepper, red bell pepper, onion, and minced garlic. Stir-fry for another 2-3 minutes until the vegetables are slightly softened.
4. Push the chicken and vegetables to the side of the wok or frying pan and add the beaten eggs to the center. Scramble the eggs until cooked through.
5. Add the cooked white rice to the wok or frying pan and stir-fry for 2-3 minutes until the rice is heated through.
6. Add the soy sauce, oyster sauce, salt, and black pepper to the wok or frying pan. Stir-fry for another 1-2 minutes until the sauce is evenly distributed.
7. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
High heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 280
Fat per serving: 9g
Carbohydrates per serving: 36g
Protein per serving: 12g
Substitutions for ingredients:
- Chicken breast can be substituted with shrimp, beef, or tofu.
- Carrots, green bell pepper, and red bell pepper can be substituted with other vegetables such as peas, corn, or broccoli.
- 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 for a sweet and savory flavor.
- Use brown rice instead of white rice for a healthier option.
- Add chopped scallions or cilantro for extra flavor.
Tips and tricks:
- Use cold cooked rice for best results.
- Make sure the wok or frying pan is hot before adding the oil and ingredients.
- Stir-fry quickly and continuously to prevent the rice from sticking to the wok or frying pan.
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 stove with a little bit of oil or water to prevent it from drying out.
Presentation ideas:
Serve the fried rice in a bowl or on a plate with chopsticks and a side of soy sauce.
Garnishes:
Garnish with sliced scallions or sesame seeds.
Pairings:
Serve with a side of stir-fried vegetables or egg rolls.
Suggested side dishes:
- Stir-fried broccoli
- Egg rolls
- Steamed dumplings
Troubleshooting advice:
- If the rice is too dry, add a little bit of water or oil while stir-frying.
- If the rice is too wet, stir-fry for a few more minutes until the excess moisture evaporates.
Food safety advice:
- Make sure the chicken is cooked through before adding the vegetables and rice.
- Store leftover fried rice in the refrigerator within 2 hours of cooking.
Food history:
Jalamah-style fried rice is a popular dish in Indonesia, named after the city of Jalamah.
Flavor profiles:
Savory, slightly sweet, and umami.
Serving suggestions:
Serve hot as a main dish or as a side dish with other Asian-inspired dishes.
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