Chicken Fried Rice
with Mushrooms, Bell Pepper and Edamame
Put down the phone, because you won't be calling for take-out tonight. We're sharing our secret to making the best fried rice - crispy shallots!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
340 g
Filets de poitrines de poulet
113 g
Champignons blancs
30 g
Gingembre
2 gousse(s)
Ail
1 pièce(s)
Poivron rouge
½ tasse(s)
Edamame
(Contient: Soya)
170 g
Riz au jasmin
2 pièce(s)
Oignons verts
28 g
Échalotes frites
(Contient: Soya)
1 cs
Sauce soja
(Contient: Soya, Sulfites, Blé)
1 cs
Huile de sésame
(Contient: Sésame)
Ustensiles
Instructions
Prep: Wash and dry all produce. Bring 11/3 cups salted water (double for 4 people) in a medium pot to a boil. Peel and grate 1 tbsp ginger (double for 4 people.) Mince or grate the garlic. Thinly slice the mushrooms and green onion. Core, then cut the red bell pepper into 1/2-inch cubes. Cut the chicken into bite-sized pieces.
Cook the rice: Add rice to the boiling water. Reduce the heat to medium-low. Cover with a lid, and cook until the rice is tender and the water has been absorbed, 12-14 min.
Cook the chicken: Meanwhile, heat a large pan over medium-high heat. Add the sesame oil, then the chicken. Cook until the chicken is golden-brown, 3-4 min. Add half the green onion, ginger, garlic, mushrooms, bell pepper and edamame. Cook, stirring often, until the veggies are tender, 5-6 min.
Fluff the rice with a fork, then stir into the pan along with the soy sauce. Increase the heat to high. Cook, stirring often, until the mixture looks dry, 2-3 min.
Finish and serve: Serve the fried rice with a sprinkle of remaining green onions and crispy shallots. Enjoy!
