Ingredients with Measurements:
- 2 cups of cooked rice
- 1 cup of diced chicken breast
- 2 tablespoons of vegetable oil
- 2 cloves of garlic, minced
- 1 small onion, chopped
- 1/2 cup of frozen peas and carrots
- 2 eggs, beaten
- 1/4 cup of kuaci (roasted pumpkin seeds)
- 2 tablespoons of soy sauce
- Salt and pepper to taste
Special equipment needed:
- Wok or large frying pan
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a wok or large frying pan over medium-high heat.
2. Add the minced garlic and chopped onion and stir-fry for 1-2 minutes until fragrant.
3. Add the diced chicken breast and stir-fry for 3-4 minutes until cooked through.
4. Add the frozen peas and carrots and stir-fry for another 2-3 minutes until heated through.
5. Push the chicken and vegetables to one side of the wok or frying pan and pour the beaten eggs into the other side.
6. Scramble the eggs until cooked through and then mix them with the chicken and vegetables.
7. Add the cooked rice to the wok or frying pan and stir-fry for 2-3 minutes until heated through.
8. Add the kuaci and soy sauce and stir-fry for another minute.
9. Season with salt and pepper to taste.
10. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- This recipe serves 2-3 people.
Nutritional information:
- Calories: 450
- Fat: 20g
- Carbohydrates: 40g
- Protein: 25g
Substitutions for ingredients:
- You can use any type of cooked rice for this recipe.
- You can substitute the diced chicken breast with cooked shrimp, beef, or tofu.
- You can use any type of frozen vegetables for this recipe.
- You can substitute the kuaci with roasted peanuts or cashews.
Variations:
- You can add chopped scallions or cilantro for extra flavor.
- You can add diced pineapple or mango for a sweet and tangy twist.
- You can add chili flakes or hot sauce for a spicy kick.
Tips and tricks:
- Use cold cooked rice for best results.
- Make sure to stir-fry the ingredients quickly over high heat to prevent the rice from becoming mushy.
- You can add a splash of sesame oil for extra flavor.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the fried rice in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the fried rice in a bowl or on a plate.
- Garnish with chopped scallions or cilantro.
Garnishes:
- Chopped scallions or cilantro
Pairings:
- This fried rice pairs well with a side of stir-fried vegetables or a simple salad.
Suggested side dishes:
- Stir-fried vegetables
- Simple salad
Troubleshooting advice:
- If the rice is too dry, add a splash of water or chicken broth to moisten it.
- If the rice is too wet, stir-fry it for a few more minutes to evaporate any excess moisture.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Fried rice is a popular dish in many Asian cuisines, including Chinese, Thai, and Japanese.
Flavor profiles:
- This fried rice is savory, slightly nutty, and has a crunchy texture from the kuaci.
Serving suggestions:
- Serve this fried rice as a main dish for lunch or dinner.
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Region: Indonesian