Thai fried rice with chicken

Rice 789 Last Update: Jul 09, 2021 Created: Jul 08, 2021 0 0 0
Thai fried rice with chicken
  • Serves: 4 People
  • Prepare Time: 30
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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Thai fried rice with chicken

Ingredients

Directions

  1. Boil rice in one and a half glasses of water, without boiling. Cool down.
  2. Defrost chicken fillet, cut into small pieces, fry in a little olive oil. When the fillet turns white, add 2 tablespoons of soy sauce, 1 teaspoon of curry. Mix. Fry the fillets until golden brown.
  3. Chop the garlic, hot chili pepper (pre-cut in half and remove the seeds), grate the ginger root on a fine grater.
  4. Cut the bell pepper into cubes (I cut it about 1.5x1.5 cm, not too finely).
  5. Heat oil in a frying pan, simmer garlic, ginger, chili. Add salt. Simmer for 1 minute. Add chopped bell pepper. Cook for 2-3 minutes, reducing heat slightly if necessary. Then add pineapples, leftover soy sauce, brown sugar and lime zest. To stir thoroughly. Fry for another 2-3 minutes.
  6. In a separate frying pan, heat a little olive oil, beat the egg a little in a cup, pour it into the pan, trying to spread it over the pan, and stir the omelet as thin as possible and stir vigorously.
  7. Add the omelet and pre-fried chicken fillet pieces to the pan with pepper and pineapple.
  8. Then add rice to the same place, carefully kneading the lumps. Stir, fry for a minute or two and add finely chopped green onions and sauteed and chopped nuts.

Thai fried rice with chicken



  • Serves: 4 People
  • Prepare Time: 30
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

Thai fried rice with chicken

Ingredients

Directions

  1. Boil rice in one and a half glasses of water, without boiling. Cool down.
  2. Defrost chicken fillet, cut into small pieces, fry in a little olive oil. When the fillet turns white, add 2 tablespoons of soy sauce, 1 teaspoon of curry. Mix. Fry the fillets until golden brown.
  3. Chop the garlic, hot chili pepper (pre-cut in half and remove the seeds), grate the ginger root on a fine grater.
  4. Cut the bell pepper into cubes (I cut it about 1.5x1.5 cm, not too finely).
  5. Heat oil in a frying pan, simmer garlic, ginger, chili. Add salt. Simmer for 1 minute. Add chopped bell pepper. Cook for 2-3 minutes, reducing heat slightly if necessary. Then add pineapples, leftover soy sauce, brown sugar and lime zest. To stir thoroughly. Fry for another 2-3 minutes.
  6. In a separate frying pan, heat a little olive oil, beat the egg a little in a cup, pour it into the pan, trying to spread it over the pan, and stir the omelet as thin as possible and stir vigorously.
  7. Add the omelet and pre-fried chicken fillet pieces to the pan with pepper and pineapple.
  8. Then add rice to the same place, carefully kneading the lumps. Stir, fry for a minute or two and add finely chopped green onions and sauteed and chopped nuts.

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