Wok with rice and chicken

Step-by-step cooking

1. Step 1:

   

   How to make a wok with rice and chicken? Prepare the products. Chicken fillet is suitable both from the breast and from any other parts. Take any rice — round, long, steamed. The cooking time will depend on the type of rice, read the recommendations on the package.

2. Step 2:

   

   Thoroughly rinse and dry the chicken fillet on paper towels, otherwise excessive moisture will not allow it to fry — it will stew. Cut the meat into small cubes or strips.

3. Step 3:

   

   Peel and dice the onion.

4. Step 4:

   

   Wash, peel and grate the carrots for Korean salads. If this is not at hand, you can use a regular grater, it will not affect the taste. Keep in mind that the final result in this dish also depends on how you chop the carrots: grated carrots will turn into mush during heat treatment and mix evenly with the rest of the ingredients, cut into strips or cubes will retain their shape.

5. Step 5:

   

   Wash the bell pepper, cut out the seed a box. Cut the pepper pulp into strips or cubes.

7. Step 6:

   

   Rinse the rice thoroughly, changing the water many times until it becomes transparent. Put the rice in a saucepan, fill with clean water and put on medium heat. When the water boils, add a pinch of salt and cook the rice for about 10 minutes, it should remain a little hard to taste. Drain the water, discard the rice in a colander.

8. Step 7:

   

   At the same time as cooking rice, pour vegetable oil into the wok pan for frying. Turn on the heat and heat the oil to a boil. This is important, since the wok is fried in very hot oil. Put the cooked chicken pieces in the pan. Fry them over high heat, stirring constantly, for about 20 seconds until the meat turns white on all sides. Then reduce the heat to medium and fry the chicken for about 5 more minutes.

9. Step 8:

   

   Then remove the meat from the pan, and put the cooked onions and carrots in the remaining oil from frying the chicken. Stir and fry them over medium heat for about 3 minutes. Add the bell pepper to them and fry for a couple more minutes. Vegetables should be ready to the degree of al dente, that is, remain slightly crispy.

10. Step 9:

    

    Return the chicken to the pan with the vegetables and add the cooked rice. Pour in soy sauce, add ginger powder and garlic passed through the press, curry to taste, salt and any other spices. When adding soy sauce to a dish, it is worth considering that it has a rather salty taste. Reduce the total amount of salt, otherwise you risk over-salting. Stir and simmer over low heat, stirring occasionally, for about 7 minutes. The dish is ready.

11. Step 10:

    

    Serve the dish to the table, sprinkling sesame seeds on top. Enjoy your meal!