SizzleTales

Quick savory rice with tender chicken, carrots, peas and colorful peppers.

Servings: 4 · Prep: 15 minutes · Cook: 15 minutes

Ingredients

• 450 g boneless chicken, diced
• 600 g safely chilled cooked rice
• 1 carrot, finely diced
• 1 red bell pepper, diced
• 100 g frozen peas
• 3 tbsp soy sauce
• 2 garlic cloves, minced
• 2 tbsp neutral oil
• 2 spring onions, sliced
• 1 tsp sesame oil (optional)

Instructions

1. Prepare all ingredients. Use rice cooled promptly and refrigerated; do not leave cooked rice at room temperature.
2. Heat 1 tbsp oil in a hot skillet or wok; stir-fry chicken until its center reaches 74°C (165°F). Remove to a clean plate.
3. Add remaining oil; cook carrot and pepper for 3–4 minutes, then garlic and peas.
4. Add cold rice and stir-fry until it is steaming hot throughout.
5. Return chicken to the pan; add soy sauce and sesame oil and toss thoroughly.
6. Sprinkle with spring onions and serve hot.

Cooking tip

Properly chilled rice separates better and gives the best fried-rice texture.