I love to make a dish no matter how long it takes. However, we will encounter with the case that we are in such a hurry and complex dishes are not allowed.
Those dishes that can be ready in 10 minutes is really good ideas. Most of the fried rice dish belongs to the lovely idea. As a fired rice fan, I have previously made the following fried rice recipes, hoping they can give some inspiration.
No matter how simple the dish is, we want to make it health and eye-appealing in appearance. I match with chicken, carrots and cucumber with leftover rice for a comprehensive nutrition.
Chicken Fried Rice
Easy Chicken Fried Rice with carrots and fresh cucumber.
Print Recipe
Ingredients
- 2 small bowls of leftover rice
- ½ pound boneless chicken chests , or 2 chicken thighs
- 1 small fresh cucumber chopped
- 1 tablespoon cooking oil
- Half of a middle size carrot chopped
- 1 teaspoon salt
- 1 teaspoon black pepper powder
- 1 teaspoon light soy sauce
- 1 teaspoon chopped spring onion for garnish
Marinade sauce
- 1 teaspoon salt
- 1 teaspoon corn starch
- 1 teaspoon cooking wine
Instructions
- Cut the chicken meat into cubes around 2cm and marinade with the sauce for at least 10 minutes.
- Heat up cooking oil in pan. Put chicken cubs in to stir fry until the surface becomes slightly white.
- Add cucumber and carrot in and continue to stir fry for 2 minutes or until soft.
- Put leftover rice in. Add sale, light soy sauce and black pepper powder in and mix evenly.
- Garnish some chopped spring onion and serve hot!
Nutrition
Calories: 591kcalCarbohydrates: 85gProtein: 18gFat: 18gSaturated Fat: 3gCholesterol: 60mgSodium: 2574mgPotassium: 383mgFiber: 2gSugar: 2gVitamin A: 5070IUVitamin C: 2.7mgCalcium: 44mgIron: 1.4mg
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Deep Pal
Hello Elaine , hope you are doing well , and thanks for all the wonderful recipes .
I would like to ask for a few tips on making the perfect fried rice . I have made different fried rice many a time , but have failed to reproduce the best I have had in a famous Chinese restaurant ( it is 5 star btw ) in our place .
Unlike the texture of the rice in my recipe which tend to get a bit more on the fried side , the rice is very light and fluffy and does not seemed to be cooked under high heat ( which more or less is the norm while cooking fried rice ) . Any tips on how to get the texture , also what is the best kind of rice to use for cooking fried rice , I think that plays the most crucial role and I have never been able to get hold of the proper rice type .
Hoping to hear from you , and hoping your works get more and more appreciation . God bless .
Elaine Luo
Hi Pal,
Thanks for your trust. It is so important to me.
Firstly any kind of rice can be used in fried rice recipe but long grain rices usually perform the best.
As for the texture of the fried rice, if you are using high heat already, then what left is to control the water in the rice. I would recommend using left-over rice rather than fresh cooked. Besides, you can try to add a little bit less water when cooking the rice if you plan to use them in fried rice recipes.
You may look at this post for some inspirations.
https://www.chinasichuanfood.com/fried-rice-with-beaten-egg/
Good Luck and thanks again for your continuous support.