"Quick, delicious, easy: fried rice with chicken"

“Quick, delicious, and easy: Fried Rice with Chicken”

"A quick and easy dish that combines juicy chicken, fried rice, and crisp vegetables. Perfect for a delicious and balanced meal that can be customized to your liking!"

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Prep Time 15

Cook Time 25

Total Time 40

Course Dinner, Main Course, Lunch

Cuisine Asian, International

Servings

Calories 472 kcal

Ingredients

450 g chicken breast fillets (I also added some leftover beef)
250 g cooked rice
3 eggs
100 g peas (frozen or fresh)
2 onions
2 gloves of garlic
2-3 medium-sized carrots, diced
3-5 tbsp soy sauce
2 tbsp vegetable oil
Salt and pepper to taste
Spring onions, sliced (optional)
For the chicken marinade:
3 tbsp soy sauce
2 tbsp Olive oil
1 tsp paprika powder
1 tsp garlic powder
Salt and pepper to taste

Instructions

Preparation:
Cook the rice:
Cook the rice in advance and let it cool completely.
This prevents it from becoming mushy when stir-frying.
Marinate the chicken:
Cut the chicken breast fillets into cubes or strips.
In a medium-sized bowl, mix the soy sauce, olive oil, paprika powder, garlic powder, salt, and pepper.
Add the chicken pieces to the marinade, ensuring they are well coated.
Let the chicken marinate for at least 30 minutes, preferably a few hours in the refrigerator.
Prepare the vegetables:
Peel the carrots and dice them into small pieces.
Finely chop the onions and garlic.
Slice the spring onions into thin rings (optional).
If using frozen peas, thaw them beforehand.
Cook the eggs:
Heat vegetable oil in a large pan or wok.
Crack the eggs into the pan.
Stirring constantly until scrambled and set. Remove the eggs from the pan and set aside.
Fry the rice and vegetables:
Heat some vegetable oil in the same pan.
Add the chopped onions and fry for 2–3 minutes until softened.
Add the diced carrots and garlic, cooking for another 2–3 minutes until the carrots are tender but still firm.
Add the cooked rice to the pan.
Stirring well. Fry everything for 3–5 minutes until the rice is hot.
Add the peas and mix thoroughly.
Season with soy sauce, salt, and pepper to taste.
Add the scrambled eggs to the rice and mix them in.
Cooking the Chicken:
Heat a pan with some oil.
Fry the marinated chicken pieces until fully cooked and golden on the outside, about 5–7 minutes.
Place the chicken on a plate lined with paper towels to absorb any excess oil.
Add the fried chicken to the rice and mix everything thoroughly.
Garnishing and Serving:
Serve the fried rice hot and garnish with sliced spring onions if desired.
I served the fried rice with a mixed salad.
Bon appétit!