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Chinese-Style Fried Rice with Vegetables

A really simple dish with Chinese flair for the whole family! Chinese-style fried rice with vegetables is quick and easy to make — and if you start with already-cooked rice, it comes together in next to no time. It's a tasty, filling main course made in a wok. Long-grain rice works best here.

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Fried rice with vegetables in Chinese
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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 33 % 10 g
Fats 10 % 3 g
Carbohydrates 57 % 17 g
129 kcal
GI: 6 / 94 / 0
  • Start with the rice: put it in a pot and cover with cold water. Swish it around with your hand, then drain. Repeat twice more, until the water runs clear. Cover the rinsed rice with about twice its volume of water. Set the pot over high heat and bring to a boil, then reduce to the lowest heat, cover, and cook for 15–20 minutes — no need to lift the lid or stir while it cooks. Transfer the cooked rice to a bowl and let it cool; this is optional, but cooled rice fries up better than hot. While the rice cools, keep going. Rinse the chicken breast, pat it dry with paper towels, and cut it into long strips. Set a wok over high heat, add the oil, heat it until very hot, and stir-fry the chicken for 3 minutes. Move the chicken to a plate. Reheat the oil in the wok over high heat. Meanwhile, crack the egg into a bowl and beat it with a whisk. Pour the beaten egg into the hot wok and cook, stirring, for 30 seconds to a minute, until just set. Add the frozen peas and the chicken strips and stir-fry everything together for 1 minute. Now add the cooled cooked rice, stir, and fry for 6 minutes (if the rice is freshly cooked and still warm, 3 minutes). Salt the rice as you go, then add the soy sauce and stir. Cook another 3 minutes, then take it off the heat and serve hot, garnished with finely chopped green onion. Enjoy!

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

  • 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
  • Dried green peas, unboiled whole - 340  kcal/100g
  • Crushed raw peas without seed coating - 348  kcal/100g
  • Crushed boiled peas - 115  kcal/100g
  • Turkish peas, dried, uncooked - 360  kcal/100g
  • Dried, uncooked cow peas - 343  kcal/100g
  • Dried boiled cow peas - 76  kcal/100g
  • Dried peas - 322  kcal/100g
  • Peas - 298  kcal/100g
  • Soy sauce - 51  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Green onion - 19  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Chicken breast - 113  kcal/100g

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