Quick Fried Chicken Rice Bowl
Preparation Time:
25 min
Difficulty:
Expert
Ingredients:
- 300g of boneless chicken breast
- 150g of jasmine rice
- 2 tablespoons of soy sauce
- 1 tablespoon of oyster sauce
- 1 tablespoon of vegetable oil
- 2 cloves of garlic (minced)
- 1 small onion (sliced)
- 1 carrot (julienned)
- 100g of frozen peas
- 2 green onions (chopped)
- Salt and pepper to taste
Kitchen Tools Needed:
- Wok
- Knife
- Cutting Board
- Measuring Cups
- Spatula
Instructions:
- Cook the jasmine rice according to package instructions and set aside.
- Heat vegetable oil in a wok over medium-high heat.
- Add minced garlic and sliced onion to the wok, sauté until fragrant and translucent.
- Add the diced chicken breast, seasoning it with salt and pepper, and cook until browned and fully cooked.
- Stir in the julienned carrot and frozen peas, and cook for another 2-3 minutes until the vegetables are tender.
- Add the cooked rice to the wok, and pour in the soy sauce and oyster sauce.
- Toss everything together in the wok for about 2-3 minutes, ensuring the rice is well-coated with the sauces.
- Finally, sprinkle with chopped green onions and serve hot in two bowls.
Macros:
- Total Calories: 585kcal
- Carbs: 70g
- Proteins: 45g
- Fats: 15g
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