Ingredients with Measurements:
- 2 cups cooked rice
- 1 chicken breast, sliced into thin pieces
- 1/2 onion, chopped
- 1/2 red bell pepper, chopped
- 1/2 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 eggs, beaten
- 2 green onions, sliced
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. Heat the vegetable oil in a wok or large skillet over medium-high heat.
2. Add the chicken and stir-fry until cooked through, about 5 minutes.
3. Add the onion, red bell pepper, green bell pepper, and garlic. Stir-fry for 2-3 minutes.
4. Add the cooked rice, soy sauce, oyster sauce, salt, and black pepper. Stir-fry for 2-3 minutes.
5. Push the rice mixture to one side of the wok or skillet. Pour the beaten eggs into the other side and scramble until cooked through.
6. Mix the scrambled eggs into the rice mixture.
7. Add the sliced green onions and stir-fry for another minute.
8. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 9g
Carbohydrates: 38g
Protein: 20g
Sodium: 690mg
Sugar: 4g
Substitutions for ingredients:
- Chicken can be substituted with beef, pork, or shrimp.
- Red and green bell peppers can be substituted with any color bell pepper or other vegetables such as carrots, peas, or corn.
- Soy sauce can be substituted with tamari or liquid aminos.
- Oyster sauce can be substituted with hoisin sauce or teriyaki sauce.
Variations:
- Add diced pineapple or cashews for a sweet and crunchy twist.
- Use brown rice or quinoa instead of white rice for a healthier option.
- Make it spicy by adding chili flakes or sriracha sauce.
Tips and tricks:
- Use cold, leftover rice for best results.
- Make sure the wok or skillet is hot before adding the ingredients.
- Stir-fry quickly and constantly to prevent the rice from sticking to the pan.
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 and a side of soy sauce.
Garnishes:
Garnish with additional sliced green onions or cilantro.
Pairings:
Pair with a side of steamed vegetables or a simple salad.
Suggested side dishes:
- Steamed broccoli
- Stir-fried bok choy
- 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 through before serving.
- Store leftovers in the refrigerator and reheat to at least 165°F before consuming.
Food history:
Padak is a Korean dish made with fried chicken and is often served with beer. This recipe takes inspiration from the flavors of padak and incorporates them into a fried rice dish.
Flavor profiles:
Savory, slightly sweet, and umami.
Serving suggestions:
Serve as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Korean