Sweet and Spicy Fried Rice with Chicken and Cashews
Votes: 2
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 397, total fat 16 G., saturated fats 2 G., proteins 25 G., carbohydrates 36 G., fiber 2 G., cholesterol 137 mg, sodium 644 mg, sugar 2 G.
Calories 397, total fat 16 G., saturated fats 2 G., proteins 25 G., carbohydrates 36 G., fiber 2 G., cholesterol 137 mg, sodium 644 mg, sugar 2 G.
Asian fried rice is a great way to use up leftover rice from last night's dinner. Chili oil and fresh ginger add a vibrant and zesty flavor to this chicken and cashew fried rice. Since chicken thighs are used, even the smallest pieces will be juicy and tender.
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 boneless, skinless chicken thighs, cut into 1cm thick pieces.
- 1 cup grated carrots
- 1 tbsp Asian sweet chili sauce
- 1 teaspoon finely grated fresh ginger
- 1 teaspoon soy sauce
- 3 cups cold cooked long grain white rice
- 1-1.5 tsp Asian chili oil
- 2 tablespoons roasted salted cashew nuts
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Recipes with similar ingredients: chicken thighs, eggs, carrot, long-grain rice, chili oil, cashew nuts, chili sauce
Cooking the dish according to the recipe:
- Heat a large nonstick skillet or wok over high heat, then add 1 tablespoon of 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; remove to a plate.
- Add the chicken to the skillet, sprinkle with 1/4 teaspoon salt, and cook, stirring constantly, until golden brown and cooked through, about 4 minutes. Transfer to a bowl. Add the remaining 1 tablespoon oil, then add the carrots, sweet chili sauce, ginger, soy sauce, and 1/4 teaspoon salt. Cook, stirring constantly, until the carrots are crisp-tender, 1 to 2 minutes.
- Add the rice, stirring and breaking up any lumps, and spread it out in the pan. Cook until heated through, about 3 minutes. Return the egg, chicken, and all the juices to the pan and cook, stirring and breaking up the egg until thoroughly combined, about 1 minute. Season with salt if needed. Add chili oil, sprinkle with cashews, and serve.
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