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Thai Fried Rice with Chicken

Give this really tasty main dish a try — it's easy! Thai fried rice with chicken is another take on a popular Asian-style dish. The best part is that it comes together simply and fairly quickly, yet the result tastes great and looks appetizing. Just the thing for dinner, or a main course at lunch.

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Thai rice with chicken
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 14 % 8 g
Fats 10 % 6 g
Carbohydrates 76 % 45 g
260 kcal
GI: 4 / 96 / 0
  • Start by peeling the onion and finely slicing it into half-rings. Wash the kaffir lime leaves and cut them into thin strips. Wash the bell pepper, remove the stem and seeds, halve it lengthwise, and cut each half into thin strips. Cut the green beans into pieces about 2 inches (5 cm) long. Roughly chop the cilantro. Shred the cooked chicken into strips. Now crack the eggs into a bowl, add the cold water, and beat them, seasoning with salt and pepper as you go; beat until smooth — a whisk works well, or you can use a mixer. Set a wok over medium heat, add half the oil, and let it heat up. Swirl the oil to coat the bottom of the wok, pour in the beaten eggs, and swirl the pan again (as you would for a crêpe) so the egg spreads into as thin a layer as possible. Cook the omelet for about 2 minutes (longer if needed, until the egg is set), then slide it onto a flat plate and let it cool for 5 minutes. Roll the omelet into a tight log and finely slice it; set aside. Add the remaining oil to the wok. Once hot, add the kaffir lime leaves and fry, stirring, for 30 seconds. Transfer the fried leaves to a paper-towel-lined plate to drain. In the same wok, add the sliced onion and fry, stirring, for 3 minutes, until golden. Add the bell pepper and green beans and fry for 2 minutes, then stir in the curry paste. Cook everything together for a minute, then add the lime juice, fish sauce, and soy sauce. Stir again. Add the rice and chicken, stir, and cook everything together for 3 minutes. Add the cilantro and the sliced omelet, mix, then divide among serving plates. Top with the fried kaffir lime leaves. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Category I chicken - 238  kcal/100g
  • Chicken of the II category - 159  kcal/100g
  • Chicken, flesh without skin - 241  kcal/100g
  • Chickens - 140  kcal/100g
  • Onion - 41  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Raw wild rice - 353  kcal/100g
  • Brown raw rice - 360  kcal/100g
  • Boiled brown rice - 119  kcal/100g
  • White fortified raw rice - 363  kcal/100g
  • Fortified boiled white rice - 109  kcal/100g
  • White rice, steamed, with long grains raw - 369  kcal/100g
  • Steamed white rice, boiled with long grains - 106  kcal/100g
  • Instant dry rice - 374  kcal/100g
  • Instant rice, ready to eat - 109  kcal/100g
  • Rice - 344  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Dried ground cilantro - 216  kcal/100g
  • Coriander - 25  kcal/100g
  • Cilantro, coriander - 25  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Soy sauce - 51  kcal/100g
  • Lime - 16  kcal/100g
  • Shallots - 72  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • String beans - 24  kcal/100g
  • Peanut butter - 895  kcal/100g
  • Lime juice - 10  kcal/100g

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