Ingredients with Measurements:
- 2 cups cooked jasmine rice
- 1/2 cup diced chicken breast
- 1/2 cup diced carrots
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 1/4 cup chopped scallions
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
- 1 egg, beaten
Special equipment needed:
- Wok or large skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the wok or skillet over high heat and add the vegetable oil.
2. Add the garlic and stir-fry for 10 seconds.
3. Add the chicken and stir-fry until cooked through, about 2-3 minutes.
4. Add the onion, bell pepper, and carrots and stir-fry for 2-3 minutes until the vegetables are slightly softened.
5. Push the vegetables and chicken to the side of the wok or skillet and add the beaten egg to the empty space. Scramble the egg until cooked through.
6. Add the cooked rice to the wok or skillet and stir-fry for 2-3 minutes until heated through.
7. Add the soy sauce, fish sauce, oyster sauce, sugar, and black pepper to the wok or skillet and stir-fry for another minute.
8. Add the chopped scallions and stir-fry for another 30 seconds.
9. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- High heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 300
- Fat: 10g
- Carbohydrates: 35g
- Protein: 15g
Substitutions for ingredients:
- Chicken can be substituted with shrimp, beef, or tofu.
- Carrots, onion, and bell pepper can be substituted with any vegetables of your choice.
- Soy sauce can be substituted with tamari or coconut aminos for a gluten-free option.
Variations:
- Add diced pineapple or raisins for a sweet and savory twist.
- Use brown rice instead of jasmine rice for a healthier option.
- Add cashews or peanuts for extra crunch.
Tips and tricks:
- Use cold cooked rice for best results.
- Make sure the wok or skillet is hot before adding the oil to prevent sticking.
- Stir-fry quickly and constantly to prevent the rice from sticking to the pan.
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 a side of sliced cucumber and lime wedges.
Garnishes:
- Garnish with chopped cilantro or Thai basil.
Pairings:
- Serve with a side of Thai iced tea or a cold beer.
Suggested side dishes:
- Thai cucumber salad or stir-fried vegetables.
Troubleshooting advice:
- If the rice is too dry, add a splash of water or chicken broth to moisten it.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F.
Food history:
- Fried rice is a popular dish in many Asian countries and is often made with leftover rice and various meats and vegetables.
Flavor profiles:
- Savory, umami, slightly sweet.
Serving suggestions:
- Serve as a main dish or as a side dish to a larger meal.
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Region: Thai