Chinese chicken fried rice: Difference between revisions
No edit summary |
No edit summary |
||
| Line 16: | Line 16: | ||
'''<span class="reviewTitle">Fabulous!</span>''' | '''<span class="reviewTitle">Fabulous!</span>''' | ||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span> <span class="reviewDesc">If you think this looks good, you want to taste it!</span> <span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span> | <span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span> | ||
<span class="reviewDesc">If you think this looks good, you want to taste it!</span> <span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span> | |||
{{recipesummary | {{recipesummary | ||
| Line 42: | Line 44: | ||
| 2 [[Sweet peppers|sweet peppers]] of any colour, deseeded and thinly sliced | | 2 [[Sweet peppers|sweet peppers]] of any colour, deseeded and thinly sliced | ||
| 1 teaspoon [[Chinese]] [[5 spice powder]] | | 1 teaspoon [[Chinese]] [[5 spice powder]] | ||
| 2 | | 2 tablespoons of [[Dark soy sauce|dark soy sauce]] | ||
| 6 [[Spring onions|spring onions]], trimmed and sliced | | 6 [[Spring onions|spring onions]], trimmed and sliced | ||
| A few [[mushrooms]], sliced | | A few [[mushrooms]], sliced | ||
Revision as of 17:53, 18 December 2021
Recipe review
Fabulous!
5/5
If you think this looks good, you want to taste it! The Judge
| Chinese chicken fried rice | |
|---|---|
 |
| Servings: | Serves 2 |
| Calories per serving: | 558 |
| Ready in: | 20 minutes |
| Prep. time: | 5 minutes |
| Cook time: | 15 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 31st March 2014 |
It's easy to make this Chinese takeaway favourite at home and it will only take 20 minutes of your time!
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 teaspoon sesame oil
- 350 g chicken fillets, cut into thin strips
- 3 cloves of garlic, peeled and crushed
- 2 sweet peppers of any colour, deseeded and thinly sliced
- 1 teaspoon Chinese 5 spice powder
- 2 tablespoons of dark soy sauce
- 6 spring onions, trimmed and sliced
- A few mushrooms, sliced
- 140 g basmati rice
- 100 ml of chicken stock made from ½ a stock cube
Mise en place
Method
- Cook the rice in plenty of boiling water for the rice in plenty of boiling water for 12 to 15 minutes. Drain and set aside.
- Heat the sesame oil in a large wok over a high heat and stir-fry until golden brown, stirring often.
- Add the peppers, garlic, mushrooms and 5 spice powder and stir-fry for 5 minutes.
- Check that the chicken is properly cooked, add the spring onions, soy sauce, cooked drained rice and the chicken stock.
- Heat for a few minutes, stirring now and then.
- Serve immediately.
Variations
For a more authentic recipe, use shiitake mushrooms. You can buy dried shiitake mushrooms from most Chinese wholesalers. These keep for years and you can just rehydrate what you need, when you need it.
Discover Cookipedia's Culinary Creations on Pinterest
Explore the vibrant world of Cookipedia through our Pinterest page! We've curated a stunning collection of recipes that highlight the beauty of home-cooked dishes. It's the perfect way to visually navigate our extensive recipe library and get inspired by the flavours we’ve shared over the years. Dive in and discover your next favorite meal—one picture at a time!
#rice #chinesechickenfriedrice #chinese #sesameoil #mushrooms #shiitakemushrooms #boiling #springonions #chickenstock #chicken #5spicepowder