Wok with chicken and rice
2 servings
30 minutes
Wok with chicken and rice is the quintessence of Japanese cuisine, combining simplicity, exquisite taste, and harmony of ingredients. This dish originated in street stalls of Asia, where quick and aromatic fried dishes became part of everyday cooking. Tender chicken fillet fried with onion, garlic, and ginger is infused with spicy seasonings that reveal depth of flavor. Boiled rice takes on a golden hue as it absorbs the aromas of curry and soy sauce. The addition of eggs gives a light texture while a sesame touch adds a hint of nuttiness. This dish is perfect for an energetic dinner or a cozy family lunch when you crave something hearty yet light.
1
Pour oil into the wok and heat it up. Place the chicken fillet and fry for about 20 seconds, turning it to whiten on all sides.
- Vegetable oil: 2 tablespoons
- Chicken breast fillet: 200 g
2
Then add the chopped onion and sauté with the chicken for another 30-40 seconds.
- Onion: 1 piece
3
Add finely chopped garlic and ginger, sauté for 7-10 seconds.
- Garlic: 2 cloves
- Ginger: 0.5 teaspoon
4
Move the ingredients to one side of the pan and fry the curry and other spices in the remaining oil for 10 seconds.
- Curry powder: to taste
5
Add pre-cooked rice and fry for 10 seconds.
- Rice: 150 g
6
Push everything to the side in the pan, crack 2 eggs into the free space, and fry them while stirring to let them set in pieces, then mix them into the rest of the wok.
- Chicken egg: 2 pieces
7
Add soy sauce, sesame, turn off the heat and let it sit.
- Soy sauce: 2 tablespoons
- Sesame seeds: to taste
