Quick Fried Rice with Chicken
Votes: 5
Time: 25 min.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
Fried rice with juicy chicken pieces, a tender omelet, and spices is a simple and filling Asian-inspired dish that you can always make at home with the most readily available ingredients, and it won't take you more than half an hour. Leftover rice from last night's dinner is perfect, or you can cook fresh rice and cool it before using. Pan-fry it with the chicken breast and other ingredients, then stir in pieces of a separately cooked omelet before serving. Perfect for a quick lunch or dinner.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 large eggs
- Vegetable oil, for frying
- 4 boneless, skinless chicken breast halves, cut into thin strips
- 1 teaspoon of vegetable oil
- 1 large onion, finely chopped
- 2 cloves garlic, crushed
- 1 cup frozen vegetables
- 4 cups cold boiled rice
- 4-6 green onions, thinly sliced, plus extra for serving (optional)
- 2 tablespoons soy sauce
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Recipes with similar ingredients: chicken breasts, rice, eggs
Cooking the dish according to the recipe:
- Whisk the eggs in a small bowl. Season with salt and pepper to taste. Heat a small amount of oil in a medium skillet over medium heat and make an omelet with half the beaten eggs. Transfer to a plate to cool (do not fold the omelet). Repeat with the remaining beaten eggs. Place one omelet on top of the other, fold, and coarsely chop. Set aside.
- In a medium bowl, toss the chicken pieces with sesame oil and season with salt and pepper to taste. Heat 3 tablespoons of vegetable oil in a large skillet or wok over high heat. Fry the chicken until lightly golden, about 2-3 minutes.
- Add the onion and garlic and sauté for 1-2 minutes or until the onion is soft. Add 1 tablespoon of oil and sauté the frozen vegetables for about 7 minutes, until heated through. Add 2 tablespoons of vegetable oil and, when hot, add the cooked rice and green onions, stirring thoroughly to heat through. Drizzle with soy sauce and mix evenly. Remove from heat and stir in the chopped omelet. Sprinkle with additional green onions, if desired.
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