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Fried rice with chicken and vegetables

updated

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Ingredients for 4 servings:

  • 250 g chicken breast
  • ½ zucchini
  • 1 bell pepper(s)
  • 1 onion(s)
  • 2 garlic cloves
  • 2 carrots
  • 1 spring onion(s)
  • 2 chili peppers
  • 1 tsp coconut oil
  • 1 ½ cup(s) rice
  • Soy sauce
  • Thai curry powder
  • chili paste

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 30 minutes; Total time approx. 9 hours

simple and delicious

Marinate the chicken breast in soy sauce, garlic oil, and coconut oil. Let it simmer for a few hours or overnight. Briefly fry the meat. Chop the onion and garlic and add it, then sauté briefly. Chop the chili and add it. Briefly fry, then add the chopped vegetables and sauté with a splash of water. Season with soy sauce, Thai curry, and chili paste. Meanwhile, cook the rice, rinse it under running water, and add it to the wok. Briefly fry and adjust the seasoning if necessary.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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