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 | Chinese cabbage |
| 100 g | Leeks |
| 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 | |
| Freshly ground pepper |
Instructions
Step 1 of 5
Wash the chicken breast, pat it dry, and cut it into thin slices. Peel the onion and carrot, wash the cabbage and leek, and spin them dry. Then cut the prepared vegetables into uniform strips. Peel and finely chop the garlic cloves. Beat the eggs, whisk them, and set aside in the refrigerator.
Step 2 of 5
Marinate the chicken breast in the soy sauce. While marinating, cook the rice according to package instructions.
Step 3 of 5
Briefly fry the chicken in 2 tbsp of frying oil in a wok and keep warm. Then brown the rice with the remaining frying oil, stirring in the hot pan. Afterward, add the vegetable strips and cook until tender-crisp.
Step 4 of 5
Add the chicken along with sugar, sesame oil, and the remaining soy sauce. Season the whole dish with salt and pepper. Finally, pour the eggs over the crispy rice and cook for 3 minutes, stirring constantly, until small flakes form.
Step 5 of 5
To serve, arrange the rice on four plates and sprinkle with plucked coriander leaves.
