Plat
Chicken Fried Rice
35 minPour 6Nutri-Score C€€
C
35 min
35 minChicken Fried Rice
ce qu’il vous faut
Ingrédients
cooked rice (day-old, cold)Céréales900 g
chicken breast (diced)Viandes600 g
eggs (beaten)Produits laitiers4 morceaux
frozen peas and carrots (thawed)Fruits et légumes200 g
onion (finely chopped)Fruits et légumes1 morceau
garlic (minced)Fruits et légumes3 morceaux
spring onion (sliced)Fruits et légumes3 morceaux
soy sauceÉpicerie60 ml
sesame oilÉpicerie15 ml- vegetable oilÉpicerie45 ml
saltÉpices3 g
black pepper (ground)Épices2 g
par portion
Nutrition
383kcal
- Glucides
- 42 g
- Protéines
- 26 g
- Lipides
- 13 g
ce que vous utiliserez
Ustensiles
Wok
Saladier
Spatule
pas à pas
Préparation
- Étape 1
Prepare the ingredients
- Dice the chicken breast and season with salt and black pepper.
- Chop the onion, mince the garlic and slice the spring onion.
- Break the eggs into a bowl and beat them.
- Étape 2
Cook the chicken
- Heat part of the vegetable oil in a wok over high heat.
- Add the chicken and stir-fry until golden and cooked through.
- Transfer the chicken to a plate.
- Étape 3
Scramble the eggs
- Add a little more oil to the wok.
- Pour in the beaten eggs and scramble until just set.
- Set the eggs aside with the chicken.
- Étape 4
Fry the vegetables
- Add the remaining oil, then the onion and garlic.
- Stir-fry until fragrant and softened.
- Add the peas and carrots and cook through.
- Étape 5
Fry the rice
- Add the cold cooked rice and toss to coat in the oil.
- Pour in the soy sauce and stir-fry until the rice is hot and lightly toasted.
- Return the chicken and eggs to the wok and mix well.
- Étape 6
Finish and serve
- Drizzle with sesame oil and toss.
- Scatter over the spring onion.
- Taste, adjust the seasoning and serve hot.