Fried Rice with Chicken

Fried rice is always a great choice when you want to use up leftovers from Sunday lunch. In one meal, you can use up cooked rice and leftover roasted meat, which, with just a few additional ingredients, can be transformed into an exceptionally tasty dish.

Details

Preparation Time: 10 minutes
Cooking Time: 12 minutes
Difficulty: 1
Spiciness: 0
Number of Servings: 2

Ingredients

3 spoons Oil, vegetable oil, canola
1 piece Egg, fresh
1 piece Onion, raw
2 pod Garlic, fresh
1 piece Bell pepper, red, fresh
90 g Beans, fresh
200 g Rice, white, long grain
180 g Meat, chicken, breasts
1 spoon Soy sauce, shoyu

Steps

Peel the onion and garlic, then finely chop them separately. Wash the bell pepper, clean it (remove the stem and seeds), and dice it. Shred or cut the roasted chicken into bite-sized pieces.
Crack an egg into a bowl and beat it well with a fork or whisk. Pour half of the oil into a pan and heat it. Pour the beaten egg into the hot pan, wait about 30 seconds for the omelet to set on the bottom, then flip it and cook the other side. Transfer the omelet from the pan to a plate.
Heat the remaining oil in the pan. Add the onion and sauté for 3 to 4 minutes, stirring occasionally, until it softens and turns light brown. Add the garlic, peas, and bell pepper, and stir-fry the ingredients for 2 minutes. Add the chicken pieces and cooked rice to the pan. Season with a little soy sauce, pour in a bit of water (50 ml), and cook, stirring occasionally, until the rice and chicken are well heated and the water comes to a boil.
Cut the omelet into pieces. Mix it into the prepared dish, serve on plates, and enjoy immediately.

Nutrition Information (Per 100g)

Calories: 191.79 kcal
Fat: 6.28 g
- Saturated Fat: 0.85 g
Carbohydrates: 23.07 g
- Sugars: 1.45 g
Protein: 7.73 g
Fiber: 1.09 g

Advice

Instead of chicken, you can use leftover roasted pork. You can sprinkle the dish with chopped cilantro before serving.