Fried crispy rice
45 min
Total Time
25 min
Cooking Time
20 min
Preperation Time
Ingredients
| 400 g | chicken breast, skinless and boneless |
| 100 g | onion |
| 1x | carrot |
| 100 g | napa cabbage |
| 100 g | leek |
| 2x | cloves of garlic |
| 2x | eggs |
| 6 tbsp. | soy sauce |
| 600 g | parboiled rice |
| 4 tbsp. | frying oil |
| 1 tbsp. | raw cane sugar |
| 2 tbsp. | toasted sesame oil |
| ½ bunch | coriander for garnish |
| salt | |
| pepper, freshly ground |
Instructions
Step 1 of 5
Wash the chicken breast, pat dry, and cut into thin slices. Peel the onion and carrot, wash the cabbage and leek, and spin dry. Then cut the prepared vegetables into even strips. Peel the garlic cloves and chop finely. Crack the eggs, whisk them, and chill.
Step 2 of 5
Marinate the chicken breast in the soy sauce. While it is marinating, cook the rice according to the package instructions.
Step 3 of 5
Sear the meat briefly with 2 tbsp. frying oil in a wok Frying Pan and keep warm. Then brown the rice in the hot Frying Pan with the remaining frying oil, stirring constantly. Add the vegetable strips and cook until tender but still firm to the bite.
Step 4 of 5
Add the meat together with the sugar, sesame oil, and the remaining soy sauce. Season to taste with salt and pepper. Finally, pour the eggs over the crispy rice and let them set into small flakes for 3 minutes, stirring constantly.
Step 5 of 5
To Serve, arrange the rice on four plates and sprinkle with plucked coriander leaves.
