Tahan Tori (Fried Rice with Chicken)
4 servings
25 minutes
Tyahan tori is a dish of Pan-Asian cuisine that incorporates the best traditions of Eastern culinary art. This fried rice with chicken, infused with the aroma of olive oil and soy sauce, offers a rich and harmonious flavor. The origins of the recipe trace back to Japanese and Chinese variations of fried rice, where the balance of ingredients is key. The combination of tender chicken fillet, sweet pepper, and fresh zucchini makes this dish light yet filling. Stir-frying over high heat in a wok gives it a characteristic slightly crispy taste. Tyahan tori is perfect for both everyday dinners and festive gatherings. Garnishes of green onions, sesame seeds, arugula, and cherry tomatoes add freshness and make the presentation striking.
1
Boil rice in 1.5 liters of water until al dente, then rinse with cold water.
- Medium-grain rice: 300 g
2
Cut the chicken fillet into cubes and fry in olive oil, set aside.
- Chicken breast fillet: 200 g
3
Cut the pepper and zucchini into small cubes, sauté in olive oil until cooked.
- Courgette: 1 piece
- Red sweet pepper: 1 piece
4
In a large skillet or wok, pour 4 tablespoons of olive oil, add rice, stir-frying on high heat for 7 minutes, add chicken and vegetables, pour in soy sauce, season with pepper, and fry for another 5 minutes.
- Medium-grain rice: 300 g
- Chicken breast fillet: 200 g
- Courgette: 1 piece
- Red sweet pepper: 1 piece
- Soy sauce: 50 ml
- Ground black pepper: to taste
5
It can be garnished with green onions and sesame, and served with arugula and cherry tomatoes.
