Main course

Asian Chicken Rice Pan

Name: Asian Chicken Rice Pan
Total time: 35 min
Yield: 1
Ingredients: 125 g Chicken breast; 65 g Rice; 1 Stk Eggs; 1 Stk Bell pepper; 1 Stk Carrots; 50 g Peas frozen; 1 Stk Spring onions; 1 Stk Garlic cloves; 5 g Ginger (grated); 1 bunch Parsley; 1 Stk Lemon; 0.75 tbsp Vegetable oil; 0.25 tsp Salt; 1 pinch Pepper; 2 tbsp Sesame

Prep time

35 min

Portions

Difficulty

Easy

922

kcal

Nutrition · Per portion

Carbs

98.3 g

Protein

54 g

Fat

36.9 g

Estimates calculated automatically from the ingredients — not a nutrition declaration.

KI-generiert

Ingredients

For 1 portion

Chicken breast
125 g
Rice
65 g
Eggs
1 Stk
Bell pepper
1 Stk
Carrots
1 Stk
Peas frozen
50 g
Spring onions
1 Stk
Garlic cloves
1 Stk
Ginger (grated)
5 g
Parsley
1 bunch
Lemon
1 Stk
Vegetable oilOr: sunflower oil, peanut oil, rapeseed oil
¾ tbsp
Salt
¼ tsp
Pepper
1 pinch
Sesame
2 tbsp

Method

Step by step

1
Cook rice according to package and let cool.
2
Cube chicken breast, season with salt and pepper.
3
Cube bell pepper and carrots, slice spring onions into rings.
4
Finely chop garlic and ginger.
5
Heat vegetable oil in a wok, sear chicken sharply and remove.
6
Whisk eggs, set in the wok into scrambled egg, remove.
7
Stir-fry carrots, bell pepper and peas for 4 min.
8
Briefly fry garlic and ginger along.
9
Add rice and stir-fry 3 min.
10
Return chicken and scrambled egg to the wok.

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Main course

Asian Chicken Rice Pan

For 1 portion

Step by step

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