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Fried rice with chicken and vegetables
A dish of Japanese cuisine, fried rice with chicken and vegetables, somewhat resembles the well-known pilaf. However, there are clear differences in the composition of this dish, in the method of preparation, in the selection of vegetables and spices. Seasonal vegetables are necessarily included in fried rice, and they are not cooked to full softness but should remain firm and even maintain some crunchiness. The crumbly rice is definitely seasoned with soy sauce and fresh ginger.
Cuisine: Japanese.
Yield: 4 servings.
Cooking time: 40 minutes.
Calories: 121 kcal per 100 grams of the dish.
Ingredients
- cooked rice – 400 g (the weight in its raw form is 200 g);
- butter – 15 g;
- vegetable oil – 25 ml for frying vegetables and 15 ml for frying chicken;
- eggs – 2 pcs;
- onion – 100 g;
- garlic – 2-3 cloves;
- bell pepper – 1/2 pc;
- young zucchini – 1/2 pc;
- soy sauce – 15 ml;
- chicken breast fillet – 320 g;
- ginger – 20 g;
- salt, pepper – to taste.
Preparation
1. Prepare the ingredients for making fried rice with chicken and vegetables. Chicken breast can be replaced with boneless and skinless chicken thighs.
2. It is important to choose the right rice for this dish so that it does not turn into a mushy porridge. "Rice for pilaf" is perfect for fried rice.
3. Rinse 200 grams of dry grains several times in clean water, then cover with water 2 centimeters above the rice level. Cook it for 7-10 minutes after boiling, then remove from heat and let it sit covered for 5 minutes.
4. All water should be absorbed, and the grains should become swollen and crumbly.
5. Cut the fillet into medium cubes.
6. In vegetable oil, quickly fry the pieces until cooked. At the end, add salt, pepper, and transfer to a separate plate.
7. Beat the eggs with a fork.
8. Scrape the skin off the ginger as if peeling young potatoes, then cut into small cubes.
9. Chop the onion and garlic with a knife.
10. Cut the bell pepper and zucchini into small pieces (do not peel the skin – it is still very tender).
11. In the same skillet where the chicken was fried, heat the vegetable and butter.
12. Lightly sauté the onion with garlic (until a light garlic aroma arises).
13. Add the zucchini and bell pepper and sauté everything together for 1 minute.
14. Then add ginger and cook the vegetables over medium heat for another 2 minutes.
15. Pour the eggs into the skillet and quickly add a pinch of salt.
16. Use a spatula to break the egg mass into pieces, so there are no wet areas left.
17. Transfer the rice to the general mass in the skillet (do not turn off the heat). Mix well.
18. Add soy sauce, pepper, and if necessary, add a little more salt. Fry the entire mixture over high heat for 3-4 minutes.
19. Then add the meat to the skillet.
20. Mix everything and keep on the heat for another minute, then turn off the heat.
When serving, sprinkle hot fried rice with chicken and vegetables with sesame seeds (it doesn’t matter which – white or black, as long as it has been pre-roasted). This delicious, nutritious dish made from accessible ingredients, is also quick to prepare and has an unusual but very pleasant taste.
Try it, bon appétit!
