Fried rice with chicken, snow peas and peanuts
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 380, total fat 15 G., saturated fats 2 G., proteins 26 G., carbohydrates 34 G., fiber 2 G., cholesterol 137 mg, sodium 624 mg, sugar 1 G.
Calories 380, total fat 15 G., saturated fats 2 G., proteins 26 G., carbohydrates 34 G., fiber 2 G., cholesterol 137 mg, sodium 624 mg, sugar 1 G.
Try Asian fried rice with tender chicken pieces, omelet, and juicy snow peas in a spicy ginger sauce. Add chopped salted peanuts for texture and crunch. Serve garnished with green onions.
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 cup thinly sliced snow peas
- 1 teaspoon finely grated peeled ginger root
- 1 teaspoon soy sauce
- 3 cups cold cooked long grain rice
- 2 tbsp chopped salted roasted peanuts
- 2 tablespoons thinly sliced green onions
We recommend
Recipes with similar ingredients: chicken thighs, ginger root, sugar snap peas, long-grain rice, Peanut, green onions, soy sauce, eggs
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 with a large perforated spoon or spatula.
- Add the chicken to the skillet, sprinkle with 1/4 teaspoon of salt, and cook, stirring constantly, until golden brown, about 4 minutes. Transfer to a bowl. Add the remaining 1 tablespoon of vegetable oil to the skillet, then add the peas, ginger, soy sauce, and 1/4 teaspoon of salt and cook, stirring constantly, for 1-2 minutes.
- Add the rice, stirring to break up any clumps, and spread it evenly in the pan. Cook until heated through, about 3 minutes. Return the egg, chicken, and any juices to the pan and cook, stirring and breaking the egg to thoroughly combine, for about 1 minute. Season with salt, if needed. Sprinkle with peanuts and green onions and serve.
Categories:
Similar recipes
