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Fried Rice with Chicken and Vegetables

A great dish for an everyday menu! This fried rice with chicken and vegetables is for anyone who loves a little heat. It comes out moderately spicy — feel free to dial back the chili on the chicken, or add more pepper to the rice to suit your taste. It's bold and savory, and it won't leave anyone at the table indifferent.

zliuka17Author avatar
Recipe author
Fried rice with chicken and vegetables
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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 29 % 10 g
Fats 20 % 7 g
Carbohydrates 51 % 18 g
160 kcal
GI: 28 / 72 / 0
    1. Rinse the chicken fillet under running water, then pat it dry with paper towels. Cut it into cubes and put it in a bowl. 2. Crush the peppercorns in a mortar. Season the chicken with salt and the cracked black pepper. Peel a small piece of ginger and grate it on a fine grater, then add the ginger pulp to the chicken and stir. 3. Pour olive oil into a wok and set it over the heat. Once the oil is hot, add the chicken and stir-fry until browned. 4. Seed the green bell pepper, rinse it under running water, and cut it into small cubes. 5. Rinse the green onions and finely chop them, white parts and all. Cover the dried chili pods with warm water, let them sit for a few minutes, then chop them finely. 6. Once the chicken is golden, add the chopped bell pepper, onion, and chili. Stir. 7. In a separate bowl, combine the soy sauce and vinegar. Peel the garlic and press it, then add the garlic pulp along with the tomato sauce and chili sauce and mix. Pour this into the wok with the chicken and vegetables. 8. Cook until the sauce thickens — it should coat every piece of chicken, making it spicy, savory, and appetizing. Remove from the heat. 9. Rinse the rice in cold water, then put the clean rice in a saucepan. Add water (about 280–300 ml) and cook until tender. 10. Rinse the broccoli under running water and break it into florets. Drop the florets into boiling water for 1–2 minutes, then lift them out with a slotted spoon. 11. Rinse the mushrooms and cut them into small cubes. Pour olive oil into the wok and stir-fry the mushrooms and broccoli. You can set aside a couple of large florets, uncooked, to garnish the dish at serving. 12. Add the rice to the wok. Pour soy sauce over the rice and broccoli and sprinkle with ground black and red pepper. 13. Keep frying for 5 minutes, then turn off the heat and let the dish rest for about 10 minutes. Serve the fried rice with chicken and vegetables warm. Enjoy!

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

  • 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
  • White fortified boiled 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
  • Champignons - 24  kcal/100g
  • Garlic - 143  kcal/100g
  • Broccoli - 33  kcal/100g
  • Ginger - 80  kcal/100g
  • Dry ginger - 347  kcal/100g
  • Pickled ginger - 51  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Soy sauce - 51  kcal/100g
  • Wine vinegar (3%) - 9  kcal/100g
  • Vinegar 9% - 11  kcal/100g
  • Balsamic vinegar - 88  kcal/100g
  • Apple vinegar - 14  kcal/100g
  • Vinegar - 11  kcal/100g
  • Black pepper peas - 255  kcal/100g
  • Green onion - 19  kcal/100g
  • Salt - 0  kcal/100g
  • Ground red pepper - 318  kcal/100g
  • Olive oil - 913  kcal/100g
  • Chili pepper - 40  kcal/100g
  • Chicken breast (fillet) - 113  kcal/100g
  • Hot tomato sauce - 99  kcal/100g
  • Chili sauce - 98  kcal/100g

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