A simple and excellent technique.
Fried rice by Tamara and Israel Aharoni/Shay Nyburg
This Chinese technique of frying rice cooked with vegetables and with meat, chicken or tofu is a simple and excellent technique that enriches any white rice and turns it into a complete meal in one dish.
Unlike all rice dishes that take a relatively long time to cook, here the cooking process is short because pre-cooked rice is used.
This is a great way to use up leftover white rice from the fridge, and a great dish when you need to whip up a quick meal.
And by the way, this technique can also be applied to non-Asian flavors.
the ingredients
300 grams of chicken breast, cut into small cubes
Salt and ground black pepper
5 tablespoons of oil
1 tablespoon dark soy sauce
2 shallots, chopped
3 garlic cloves, chopped
1 tablespoon ginger root, peeled and chopped
1 red chili pepper, chopped
1 red pepper, cut into small cubes
1 zucchini, cut into small cubes
1 carrot, peeled and cut into small cubes
1 cup frozen peas
6 cups of cooked white rice, cold (about ½ cup of dry rice before cooking)
3 tablespoons of light soy sauce
3 tablespoons of rice wine
1 teaspoon sesame oil
3 green onion stalks, thinly sliced, to serve
Preparation
1.
Salt and pepper the chicken breast cubes.
2.
Heat 2 tablespoons of oil in a wok or large pan.
When the oil is hot, add the chicken breast cubes and fry for 2-3 minutes, until they are slightly golden.
3.
Add the dark soy sauce and fry while stirring for 1-2 minutes, until all the liquid evaporates.
Remove the chicken breast cubes to a bowl.
4.
Pour another 3 tablespoons of oil into the wok, and when the oil is hot, add the shallot, garlic, ginger and chili.
Fry for 2-3 minutes.
5.
Add the pepper, zucchini and carrot and fry together for another 2 minutes.
6.
Add the peas and fry for another 2 minutes.
7.
Add the rice and fry for 2-3 minutes.
salt and pepper.
8.
Return the chicken breast cubes to the wok, add the light soy sauce, the rice wine, the sesame oil, a teaspoon of salt and a little black pepper, and mix well until everything is nicely and evenly colored in the color of the soy.
9.
Sprinkle over green onions and serve.
More in Walla!
The leading health fund presents: the services that will make your life easier
in collaboration with Kalit
A tip from Aaronis
To add eggs:
beat 3 eggs with a little salt.
After adding the rice, make a wide hole in it to the bottom of the wok or pan, add a teaspoon of oil to the hole and pour the beaten eggs.
Scatter the eggs in the hole for about 2 minutes until they start to set, then mix them together with the rice.
together with them.
Cover of "Cooking with Aaronis"/Shay Nyborg
The book "Cooking with the Aharonis" (Modan Publishing House, editor in charge: Keren Uri) invites you to enter the home of Tamara and Israel Aharoni, and cook with them the most popular recipes in their private kitchen.
Here you will find plenty of ideas for family meals, Friday meals with many participants and also "tick" solutions for the middle of the week.
The various chapters allow easy and efficient navigation between dishes that are complete meals in one dish and between salads and vegetables, sweets and desserts, Asian dishes and also suggestions for strengthening the private pantry, including recipes for different jars that can be prepared and saved to upgrade each dish.
To purchase the book click here
More on the same topic:
Israel Aharoni
Rice
Tamara Aharoni