Fried Rice, Chinese
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 bags rice (long grain rice, white game)
- 400 g chicken breast fillet (s)
- 6 tablespoon soy sauce
- 250 g mushrooms
- 1 green pepper (s)
- 0.5 ½ bunch spring onion (s)
- 1 tablespoon ginger, freshly grated
- 4 tablespoon sherry, drier
- Salt and pepper, black
- some oil
Print Recipe
Pin Recipe Instructions
- Bring salted water to a boil in a saucepan and cook the rice for about 20 minutes until al dente. Wash the meat, pat dry and cut diagonally into fine strips. Marinate with the soy sauce and chill.
- Rub the mushrooms with a cloth and cut into slices. Quarter the bell pepper, remove the seeds and roughly dice. Clean and wash the spring onions and cut into rings.
- Remove the chicken strips from the marinade and let them drain, collecting the soy sauce. Heat the oil in the wok / pan and fry the meat in it for 5 minutes. Take out and keep warm. Heat new oil and fry the vegetables in it over high heat and with constant movement for 3 minutes. Add the ginger and sherry as well as the drained soy sauce. Fold in the rice and chicken strips, season with salt and pepper - voila!
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