Classic Chinese Fried Rice

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Classic Chinese Fried Rice
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
638
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie638 kcal(30 %)
Protein47.46 g(48 %)
Fat23.31 g(20 %)
Carbohydrates57.15 g(38 %)
Sugar added1.05 g(4 %)
Roughage4 g(13 %)
Vitamin A134.97 mg(16,871 %)
Vitamin D1.95 μg(10 %)
Vitamin E6.15 mg(51 %)
Vitamin B₁0.55 mg(55 %)
Vitamin B₂0.48 mg(44 %)
Niacin25.07 mg(209 %)
Vitamin B₆0.86 mg(61 %)
Folate139.87 μg(47 %)
Pantothenic acid1.99 mg(33 %)
Biotin2.29 μg(5 %)
Vitamin B₁₂1.48 μg(49 %)
Vitamin C27.62 mg(29 %)
Potassium519.55 mg(13 %)
Calcium49.9 mg(5 %)
Magnesium54.48 mg(18 %)
Iron4.08 mg(27 %)
Iodine72.27 μg(36 %)
Zinc2.42 mg(30 %)
Saturated fatty acids4.11 g
Cholesterol232.92 mg

Ingredients

for
4
For the lemon chicken
4 Chicken breasts (skinned)
1 egg white
2 teaspoons Corn starch
salt
1 teaspoon sesame oil
In addition
2 tablespoons vegetable oil
3 lemons (juiced and zested)
cup chicken stock
1 teaspoon sugar
soy sauce
dry sherry (or Chinese cooking wine)
1 teaspoon Corn starch
For the Cantonese rice
2 tablespoons vegetable oil
1 onion (peeled and finely chopped)
1 garlic (finely chopped)
3 eggs (beaten)
1.333 cups cooked ham (finely chopped)
3.333 cups cooked white rice
3 scallions (sliced)
soy sauce
Bean sprout
cooked peas
How healthy are the main ingredients?
hamsugarsesame oilChicken breastsaltlemon
Product recommendation
Lemon Ginger Chicken Try adding 1 tbsp grated fresh ginger for added spice

Preparation steps

1.
Slice the chicken into strips. Combine the egg white, cornflour, a pinch of salt and sesame oil in a bowl then thoroughly coat the chicken strips in the mixture.
2.
Heat the vegetable oil in a wok until smoking, then add the coated chicken and stir fry over a high heat until the chicken turns white. Remove the chicken from the pan and set aside. Discard the oil.
3.
Add the lemon juice and zest, stock, sugar and soy and sherry/wine and bring to a rapid boil. Whisk in the cornflour until thickened then return the chicken to the pan for a few minutes to cook through. Taste the sauce – you may want more lemon, sugar or salt. Set aside.
4.
To make the rice: Heat the oil in a wok until nearly smoking then add the onion and garlic and stir fry briskly for 1 minute. Push to one side and add the eggs and cook for a couple of minutes until starting to set. Add the rice and meat and combine thoroughly.
5.
Stir in some soy sauce and the bean sprouts and peas and combine until everything is heated through.
6.
Serve with the lemon chicken.