Salmon and rice
🍳 40 min🔥 392 cal
Help🍳 20 min
🔥 375 cal
✍️ by Taisiia Dobrozorova
0
0 votes
35 g
Proteins
28 g
Carbs
14 g
Fats
Vegetable oil
10 g (1 tbsp)
Chicken breast
100 g
Rice
100 g (½ cup)
Frozen green peas
30 g (¼ cup)
Carrots chopped
30 g (¼ cup)
Onions chopped
15 g (⅒ cup)
Soy sauce
Please follow the next steps:
1
Put cooked rice on a plate.
2
Heat a pan on medium heat.
3
Add olive or vegetable oil.
4
Cut chicken breasts into pieces and put them in the frying pan. Cook over medium-high heat for about 5 minutes until they turn golden brown.
5
Remove chicken pieces and put them aside.
6
Add peas, carrots and onions in the frying pan and lay over. Sweat until vegetables become soft.
7
Add rice and chicken to hot vegetables.
8
Add soy sauce and mix gently.
9
Cook 2-3 minutes and remove from heat.
10
Serve on a plate decorated with fresh herbs.
Buy a non-stick pan so you can use no-to-less oil for cooking.
Opt for brown or wild rice instead of regular white rice. Less processed kinds of this grain are higher in fiber, vitamins, and minerals and have a lower glycemic index, which means they won't spike your insulin levels as much as white rice.
Fletcherize. The more you chew the less you eat and at the same time reduce your calorie intake.
Cooking Method
Frying
Recipe category
Lunch, Dinner
Recipe cuisine
Asian
Tools
Knife, Pan, Cutting board, Spoon
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Use short or medium grain rice. For this recipe, it is better to cook rice in advance to warm up and infuse it because hot rice turns out very sticky. To save time, you can also cut the chicken and vegetables a day ahead.
Stir all ingredients frequently so as not to stick them together. Season with soy sauce, salt, and pepper before serving or at the end of cooking time.
You can use other vegetables, as well. Broccoli, tomatoes, red onions, corn and peppers - fresh or frozen give a good taste and an additional bright color to your meal. If you aren't allergic to nuts add some cashews or almonds on top. Feel free to experiment with flavors or ingredients. Replace chicken with beef or shrimps, or make vegetarian fried rice with egg.
Chicken fried rice is not a perishable product. So you can keep it in the fridge for up to 3 days. Place the chicken fried rice in a hermetic plastic or glass container, cover it tightly, and after that put the container into the fridge.
Fried rice already contains protein from chicken pieces and valuable vitamins from vegetables, so it can be served as a main course or separate dish. But you can put on top a fried egg to increase the protein level and make it more nutritious.
Try Asian sour, hot soup as an appetizer. Soup is made of tofu, carrots and red pepper. It is light and has a nice acidity balance.
