Ingredients with Measurements:
- 3 cups cooked white rice
- 1 cup diced cooked chicken
- 1 cup diced carrots
- 1 cup diced bell peppers
- 1 cup diced onions
- 1 cup frozen peas
- 3 cloves minced garlic
- 3 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
- 2 eggs, beaten
Special equipment needed:
- Large wok or frying pan
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the wok or frying pan over medium-high heat and add the vegetable oil.
2. Add the garlic and onions and stir-fry for 1-2 minutes until fragrant.
3. Add the diced carrots and bell peppers and stir-fry for another 2-3 minutes until slightly softened.
4. Add the cooked chicken and frozen peas and stir-fry for another 2-3 minutes until heated through.
5. Add the cooked rice to the wok or frying pan and stir-fry for 2-3 minutes until heated through.
6. Add the soy sauce, oyster sauce, sesame oil, salt, and pepper to the wok or frying pan and stir-fry for another 2-3 minutes until everything is well combined.
7. Push the rice mixture to one side of the wok or frying pan and add the beaten eggs to the other side.
8. Scramble the eggs until cooked through and then mix them into the rice mixture.
9. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 420
Total fat: 16g
Saturated fat: 3g
Cholesterol: 123mg
Sodium: 640mg
Total carbohydrates: 47g
Dietary fiber: 4g
Sugar: 6g
Protein: 22g
Substitutions for ingredients:
- Cooked shrimp or tofu can be substituted for the cooked chicken.
- Any vegetables of your choice can be used instead of the carrots, bell peppers, and peas.
- Coconut aminos can be used instead of soy sauce for a gluten-free option.
Variations:
- Add diced pineapple or mango for a sweet and savory twist.
- 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 to stir-fry the vegetables in the order listed to ensure even cooking.
- Add more soy sauce or oyster sauce to taste.
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.
Garnishes:
Sprinkle with sesame seeds or chopped scallions.
Pairings:
Serve with a side of steamed vegetables or a salad.
Suggested side dishes:
Steamed broccoli, green beans, or edamame.
Troubleshooting advice:
- If the rice is too dry, add a splash of chicken broth or water to moisten it.
- If the vegetables are not cooking evenly, adjust the heat as needed.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Fried rice is a popular dish in many Asian cuisines and is believed to have originated in China over 1,500 years ago.
Flavor profiles:
Savory, slightly sweet, and umami.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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Region: Korean