Description
Leckeres homemade fried rice that tastes better than takeout Rezept mit detaillierten Anweisungen und Nährwertangaben.
Ingredients
Scale
- Cold Cooked Rice, day-old if possible
- Chicken Breast, cut into bite-sized pieces
- 2 Esslöffel Vegetable Oil
- Onion, chopped finely
- Garlic, minced
- Mixed Vegetables, fresh or frozen (peas, carrots, corn)
- Soy Sauce, low-sodium if desired
- Green Onions, sliced thinly
- Sesame Oil, optional
Instructions
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add the bite-sized chicken pieces and cook until they are golden brown on all sides (about 5-7 minutes).
- Remove the cooked chicken from the pan and set aside.
- In the same skillet, add one more tablespoon of vegetable oil if necessary.
- Toss in the chopped onions and minced garlic.
- Sauté the onions and garlic until fragrant (around 2-3 minutes).
- Add your mixed vegetables to the pan.
- Stir everything together until heated through (about 3-4 minutes).
- Grab your cold cooked rice and break up any clumps.
- Add the rice to the skillet.
- Use a spatula to fold everything together gently but thoroughly.
- Drizzle soy sauce over the rice mixture—start with about two tablespoons.
- Toss everything together so each grain is coated evenly.
- Taste test and add more soy sauce or sesame oil if needed.
- Once everything is fully combined and heated through (around another 2-3 minutes), remove from heat.
- Garnish generously with sliced green onions before serving.
Notes
Bewahre Reste in luftdichten Behältern auf.
Erhitze im Wok für beste Ergebnisse.
Serviere mit frischem Koriander obendrauf.
Verwende kalten Reis für optimale Textur.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Stovetop
Nutrition
- Calories: 300 kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 12g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 25mg