Fried rice with chicken and mushrooms
Votes: 2
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 373, total fat 15 G., saturated fats 2 G., proteins 25 G., carbohydrates 33 G., fiber 2 G., cholesterol 137 mg, sodium 618 mg, sugar 1 G.
Calories 373, total fat 15 G., saturated fats 2 G., proteins 25 G., carbohydrates 33 G., fiber 2 G., cholesterol 137 mg, sodium 618 mg, sugar 1 G.
To make this fried rice with shiitake mushrooms, use skinless, boneless chicken thighs. They'll stay juicy even if you accidentally overcook them. Season the rice with soy sauce, sesame oil, and fresh ginger, and enjoy Asian fried rice in all its glory!
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:
- 2 tablespoons of vegetable oil
- 1 large egg, beaten
- 2 skinless, boneless chicken thighs, cut into 1cm pieces.
- 1.5 cups thinly sliced shiitake mushrooms (stems removed)
- 1 teaspoon finely grated fresh ginger
- 1 teaspoon Shaoxing wine or dry sherry
- 1 teaspoon soy sauce
- 3 cups cold cooked long grain rice
- 2 tsp toasted sesame seeds
- Thinly sliced green onions, for serving
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Recipes with similar ingredients: chicken thighs, long-grain rice, eggs, soy sauce, sherry, ginger root, shiitake mushrooms, green onions, sesame
Cooking the dish according to the recipe:
- Heat a large nonstick skillet or wok over high heat, then add 1 tablespoon of vegetable oil. When the oil begins to smoke, add the egg and swirl the pan until it forms a flat, half-set egg pancake, about 10 seconds; transfer to a plate.
- Add the chicken to the skillet, sprinkle with 1/4 teaspoon salt, and cook, stirring constantly, until golden brown and barely cooked through, about 4 minutes. Transfer to a bowl. Add the remaining 1 tablespoon vegetable oil, then add the shiitake mushrooms and cook, stirring constantly, until golden brown, about 3 minutes. Add the ginger, Shaoxing wine, soy sauce, and 1/4 teaspoon salt and cook until the ginger is softened, 1 to 2 minutes.
- Add the rice, stirring to break up any clumps, and spread it out in the pan. Cook until the rice is heated through, about 3 minutes. Return the egg, chicken, and any juices to the pan and cook, stirring and breaking the egg to thoroughly distribute the ingredients, about 1 minute. Season with salt to taste, if needed. Drizzle with sesame oil, sprinkle with green onions, and serve.
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