Fried Rice with Chicken and Vegetables by @louloukitchen_

≈ 30 min

4 servings

🍗

200 g

Chicken

🥢

11 ml

Soy sauce

🌽

2.6 g

Cornstarch

💧

7.5 ml

Water

🥦

150 g

Broccoli

🥕

100 g

Carrots

🧅

100 g

Onions

🍄

150 g

Mushrooms

🍚

300 g

Rice

🥚

100 g

Eggs

  1. Cut
    • chicken

    Cut the chicken into small bite-size pieces.

  2. Chop
    • broccoli
    • carrot
    • onion

    Chop the broccoli, carrot, onion, and mushroom into small pieces.

  3. Whisk
    • soy sauce
    • cornstarch
    • water

    Whisk the soy sauce, cornstarch, and water until smooth.

  4. Heat
    • cooking oil

    Heat the cooking oil in the frying pan over medium-high heat.

  5. Cook
    • chicken

    Cook the chicken for 4 minutes until fully cooked.

  6. Add
    • onion
    • carrot

    Add the onion and carrot to the pan.

  7. Stir-fry
    • onion
    • carrot
    • Broccoli

    Stir-fry the vegetables for 3 minutes.

  8. Add
    • broccoli
    • mushroom

    Add the broccoli and mushroom to the pan.

  9. Cook
    • broccoli
    • mushroom
    • Carrots

    Cook the vegetables for 3 minutes until tender-crisp.

  10. Step

    Push the ingredients to one side of the pan.

  11. Crack
    • egg

    Crack the eggs into the empty side of the pan.

  12. Set
    • egg

    Scramble the eggs until softly set.

  13. Add
    • cooked rice

    Add the cooked rice and break up any clumps.

  14. Pour
    • soy sauce
    • cornstarch
    • water

    Pour in the prepared soy sauce mixture.

  15. Stir-fry
    • chicken
    • broccoli
    • carrot

    Stir-fry everything for 2 minutes until evenly coated and hot.

Fried Rice with Chicken and Vegetables by @louloukitchen_

≈ 30 min

4 servings

🍗

200 g

Chicken

🥢

11 ml

Soy sauce

🌽

2.6 g

Cornstarch

💧

7.5 ml

Water

🥦

150 g

Broccoli

🥕

100 g

Carrots

🧅

100 g

Onions

🍄

150 g

Mushrooms

🍚

300 g

Rice

🥚

100 g

Eggs

Preparation Steps

  1. Step 1/15

    Cut the chicken into small bite-size pieces.

    🍗chicken
    🔪knife
    🪵cutting board

  2. Step 2/15

    Chop the broccoli, carrot, onion, and mushroom into small pieces.

    🥦broccoli
    🥕carrot
    🧅onion
    🍄mushroom
    🔪knife
    🪵cutting board

  3. Step 3/15

    Whisk the soy sauce, cornstarch, and water until smooth.

    🥢soy sauce
    🌽cornstarch
    💧water
    🥣mixing bowl
    🥄measuring spoon

  4. Step 4/15

    Heat the cooking oil in the frying pan over medium-high heat.

    🫗cooking oil
    🥄spatula

  5. Step 5/15

    Cook the chicken for 4 minutes until fully cooked.

    🍗chicken
    🥄spatula

  6. Step 6/15

    Add the onion and carrot to the pan.

    🧅onion
    🥕carrot
    🥄spatula

  7. Step 7/15

    Stir-fry the vegetables for 3 minutes.

    🧅onion
    🥕carrot
    🥄spatula

  8. Step 8/15

    Add the broccoli and mushroom to the pan.

    🥦broccoli
    🍄mushroom
    🥄spatula

  9. Step 9/15

    Cook the vegetables for 3 minutes until tender-crisp.

    🥦broccoli
    🍄mushroom
    🥄spatula

  10. Step 10/15

    Push the ingredients to one side of the pan.

    🥄spatula

  11. Step 11/15

    Crack the eggs into the empty side of the pan.

    🥚egg
    🥄spatula

  12. Step 12/15

    Scramble the eggs until softly set.

    🥚egg
    🥄spatula

  13. Step 13/15

    Add the cooked rice and break up any clumps.

    🍚cooked rice
    🥄spatula

  14. Step 14/15

    Pour in the prepared soy sauce mixture.

    🥢soy sauce
    🌽cornstarch
    💧water
    🥄spatula

  15. Step 15/15

    Stir-fry everything for 2 minutes until evenly coated and hot.

    🍗chicken
    🥦broccoli
    🥕carrot
    🧅onion
    🍄mushroom
    🍚cooked rice
    🥚egg
    🥄spatula

Composition

Ingredients

Types

Meat, Condiment, Thickener, Liquid, Vegetables, Eggs

Ingredients

Chicken, Soy sauce, Cornstarch, Water, Broccoli, Carrots, Onions, Mushrooms, Rice, Eggs

Notes

Soy sauce (for the sauce), Cornstarch (for the sauce), Water (for the sauce)

Allergens

Soy, Gluten, Egg

Dietetics

Dietary regimen

High Protein, Dairy Free

Calories

620 kcal

Macro nutrients

Protein: 33g, Carbohydrates: 59g, Fat: 22g, Fiber: 6g

Nutritional Information

Minerals

Iron: 3.2mg, Potassium: 690mg, Sodium: 920mg

Vitamins

Vitamin A: 520µg, Vitamin C: 58mg, Vitamin B12: 0.9µg

Preparation

Time Information

Preparation

15 minutes

Cooking

15 minutes

Overall

30 minutes

Difficulty

Level

Easy (1/4)

Steps

15 steps

Equipments

Utensils

knife, cutting board, mixing bowl, spatula, measuring spoon

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Dinner

Origin

Source

Platform

instagram

Original Creator

@louloukitchen_

Origin

Cuisine

Chinese, Asian

Geographic

China, East Asia

Various

Aspect

Texture

Tender, Crispy, Fluffy

Flavors

Savory, Umami, Salty

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 2 hours), fridge : 3 days (Cool quickly,Store in an airtight container), freezer : 2 months (Store in a freezer-safe airtight container,Reheat until steaming hot)