Boil rice in one and a half glasses of water, without boiling. Cool down.
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.
Chop the garlic, hot chili pepper (pre-cut in half and remove the seeds), grate the ginger root on a fine grater.
Cut the bell pepper into cubes (I cut it about 1.5x1.5 cm, not too finely).
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.
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.
Add the omelet and pre-fried chicken fillet pieces to the pan with pepper and pineapple.
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
Boil rice in one and a half glasses of water, without boiling. Cool down.
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.
Chop the garlic, hot chili pepper (pre-cut in half and remove the seeds), grate the ginger root on a fine grater.
Cut the bell pepper into cubes (I cut it about 1.5x1.5 cm, not too finely).
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.
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.
Add the omelet and pre-fried chicken fillet pieces to the pan with pepper and pineapple.
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.