Ingredients with Measurements:
- 2 cups cooked rice
- 1 cup diced cooked chicken
- 1 cup diced carrots
- 1 cup diced bell peppers
- 1 cup diced onions
- 2 cloves garlic, minced
- 2 eggs, beaten
- 2 tablespoons soy sauce
- 1 tablespoon vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the wok or skillet over medium-high heat and add the vegetable oil.
2. Add the diced onions and garlic and sauté until fragrant.
3. Add the diced carrots and bell peppers and sauté for 2-3 minutes until slightly softened.
4. Push the vegetables to the side of the wok or skillet and add the beaten eggs. Scramble the eggs until cooked through.
5. Add the diced chicken and stir-fry until heated through.
6. Add the cooked rice and soy sauce and stir-fry for 2-3 minutes until the rice is heated through and evenly coated with the soy sauce.
7. Season with salt and pepper to taste.
8. 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: 15g
Substitutions for ingredients:
- Chicken can be substituted with shrimp, beef, or tofu.
- Carrots and bell peppers can be substituted with other vegetables such as peas, corn, or broccoli.
Variations:
- Add chopped scallions or cilantro for extra flavor.
- Add a dash of sesame oil for a nutty flavor.
Tips and tricks:
- Use cold cooked rice to prevent it from becoming mushy.
- Use a wooden spoon or spatula to prevent the rice from sticking to the wok or skillet.
- Cook the vegetables in batches to prevent overcrowding in the wok or skillet.
Storage instructions:
- Store leftovers 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 chopped scallions or cilantro.
Pairings:
- Serve with a side of steamed vegetables or a salad.
Suggested side dishes:
- Steamed broccoli
- Mixed green salad
Troubleshooting advice:
- If the rice becomes mushy, add a bit more oil and stir-fry over high heat to dry it out.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Fried rice originated in China and is now a popular dish in many Asian countries.
Flavor profiles:
- Savory, slightly sweet, and umami.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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