India

Chicken fried rice

Name: Chicken fried rice
Total time: 30 min
Yield: 3 servings
Cuisine: Indo Chinese
Ingredients: 4 cups cooked a day ahead and chilled cooked rice; 250 g boneless cut into small strips chicken, boneless; 1 tsp cornflour (cornstarch); 1 1/2 tbsp split soy sauce; 2 beaten egg; 2 1/2 tbsp split cooking oil (vegetable oil); 5 cloves chopped garlic; 1/2 inch chopped ginger; 3 stalks whites and greens separated spring onion (green onion, scallion); 1 small diced carrot; 1/2 diced capsicum (green capsicum, green bell pepper); 3/4 tsp black pepper; Salt, to taste

Chicken, egg and rice in one hot wok. The Friday night order, made at home.

30 minTime

30 gProtein each

mildSpice

The restaurant combo2 chapters · 1 min read

Make it your way

Grandma's wayRestaurant style: egg, chicken, pepper and a very hot wok.

The original

548kcalsame

30 gproteinsame

3 gfibresame

30minutessame

Chicken fried rice, Indo Chinese menu style.

Per serving, worked out from the ingredient table.

Ingredients

Cooked rice4 cups, cooked a day ahead and chilled

Chicken, boneless250 g boneless, cut into small strips

Cornflour (cornstarch)1 tsp

Soy sauce1½ tbsp, split

Egg2, beaten

Cooking oil (vegetable oil)2½ tbsp, split

Garlic5 cloves, chopped

Ginger1.5 cm, chopped

Spring onion (green onion, scallion)3 stalks, whites and greens separated

Carrot1 small, diced

Capsicum (green capsicum, green bell pepper)½, diced

Black pepper¾ tsp

Saltto taste

Method

5 steps

1Toss the chicken with cornflour, 1 tsp soy sauce and a pinch of salt. Rest 10 minutes.
2Heat 1 tbsp oil in a smoking wok. Scramble the eggs until just set, then push aside or remove.
3Add the remaining oil and stir fry the chicken for 4 to 5 minutes until cooked through with no pink inside.
4Add garlic, ginger, spring onion whites, carrot and capsicum. Toss for 2 minutes.
5Add rice, remaining soy sauce, pepper and salt. Toss and press for 3 minutes, then fold in the egg and spring onion greens.

Serve it like this

Fluff gently with a fork and serve hot on a wide plate, with raita or a side next to it.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

India

Chicken fried rice

Chicken, egg and rice in one hot wok. The Friday night order, made at home.

30 minTime

30 gProtein each

mildSpice

The restaurant combo2 chapters · 1 min read

Make it your way

Grandma's wayRestaurant style: egg, chicken, pepper and a very hot wok.

The original

548kcalsame

30 gproteinsame

3 gfibresame

30minutessame

Chicken fried rice, Indo Chinese menu style.

Per serving, worked out from the ingredient table.

Ingredients

Cooked rice4 cups, cooked a day ahead and chilled

Chicken, boneless250 g boneless, cut into small strips

Cornflour (cornstarch)1 tsp

Soy sauce1½ tbsp, split

Egg2, beaten

Cooking oil (vegetable oil)2½ tbsp, split

Garlic5 cloves, chopped

Ginger1.5 cm, chopped

Spring onion (green onion, scallion)3 stalks, whites and greens separated

Carrot1 small, diced

Capsicum (green capsicum, green bell pepper)½, diced

Black pepper¾ tsp

Saltto taste

Method

5 steps

1Toss the chicken with cornflour, 1 tsp soy sauce and a pinch of salt. Rest 10 minutes.
2Heat 1 tbsp oil in a smoking wok. Scramble the eggs until just set, then push aside or remove.
3Add the remaining oil and stir fry the chicken for 4 to 5 minutes until cooked through with no pink inside.
4Add garlic, ginger, spring onion whites, carrot and capsicum. Toss for 2 minutes.
5Add rice, remaining soy sauce, pepper and salt. Toss and press for 3 minutes, then fold in the egg and spring onion greens.

Serve it like this

Fluff gently with a fork and serve hot on a wide plate, with raita or a side next to it.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Chicken fried rice

Make it your way

Ingredients

Method

Chicken fried rice

Make it your way

Ingredients

Method

Make it a meal