This quick stir fry is perfect for a busy day when you need a hearty and flavorful meal in no time. With simple ingredients like chicken, rice, and soy sauce, it's a dish that brings comfort and satisfaction. The addition of carrots adds a touch of sweetness and crunch to balance the savory flavors.
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Boil the rice in salted water until cooked and set aside.
Slice the chicken breasts into thin strips and season with salt and crushed black pepper corns.
Peel and stripe the carrot into thin strips.
Heat a pan or wok over medium heat and scramble the egg. Remove and set aside.
In the same pan, add the chicken strips and stir fry until cooked through.
Add the striped carrot and stir fry for a few minutes until slightly tender.
Add the cooked rice, scrambled egg, and soy sauce to the pan. Mix everything well and stir fry for a few minutes.
Use leftover rice for better texture in stir fry dishes.
Adjust the soy sauce quantity based on your taste preference.
Add other vegetables like bell peppers or peas for extra flavor and nutrition.
Can I use brown rice instead of white rice?
Yes, you can use brown rice, but it may take longer to cook compared to white rice.
Can I substitute chicken with another protein?
Absolutely! You can use shrimp, tofu, or beef as alternatives to chicken.
How do I stripe a carrot?
You can use a vegetable peeler or a julienne slicer to create thin striped carrot pieces.
Can I make this dish vegetarian?
Yes, you can skip the chicken and use tofu or additional vegetables instead.
How do I prevent the rice from sticking together?
Ensure the rice is cooled before stir frying and use a little oil to keep it from clumping.
Hello......!!! I have a wonderful Mother that wrote Cookery Books and performed on Television with Cookery Programs and Dad cooked and Brother and Daughter who lives in Australia who cooks too.....!!! I took after my Mother and love the kitchen....!!!
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