Chinese-style fried rice
In the mood for a delicious, quick dish from the Wok? Then we have just the thing for you: Chinese-style fried rice from our Adamant® Wok by @sandraskochblog.
The Adamant® Wok, with its original Chinese Wok shape, is ideal for crisp, gentle frying. Thanks to the Adamant® coating, the Wok is especially scratch-resistant and durable. In addition, the energy-efficient CookStar® base ensures optimal heat distribution on all Stovetops, so the food heats evenly.
Have fun trying it out and enjoy!
35 min
Total Time
25 min
Cooking Time
10 min
Preperation Time
Ingredients
| 200 g | long-grain rice (uncooked weight) |
| 200 g | chicken breast |
| 1 | red bell pepper |
| 2 | carrots |
| 120 g | frozen garden peas |
| 6 | spring onions |
| 3 | cloves of garlic |
| 1 | large red chili |
| 2 | eggs |
| 5 tbsp. | soy sauce |
| 4 tbsp. | vegetable oil |
| salt | |
| 2-3 tsp | five-spice powder (or a mix of curry, pepper, turmeric, a little cinnamon, a little chili, or a Chinese spice blend of your choice) |
Instructions
Step 1 of 6:
Cook the rice and set it aside. Leftover rice from the day before works really well here too.
Step 2 of 6:
Cut the chicken into small pieces, slice the bell pepper into thin strips, cut the spring onion into rings, peel the carrots and cut them into thin sticks, remove the seeds from the chili and finely chop it, then finely chop the garlic as well.
Step 3 of 6:
Heat 1 tbsp. oil in the Wok and fry the chicken on all sides for 3-4 minutes, season with a good pinch of salt, and remove it from the Wok.
Step 4 of 6:
Add the remaining oil to the Wok and briefly sauté the garlic, chili, and spices. Then add all the vegetables and fry everything over medium heat for about 5-7 minutes, until it reaches your desired texture. I like it to still have a bit of bite.
Step 5 of 6:
Return the meat to the Wok and add the soy sauce, then mix in the cooked rice, add the eggs, and fry for another 2-3 minutes while stirring.
Step 6 of 6:
Finally, season to taste again with the spices.
