Asian Chicken and Crispy Rice Skillet

Ingredients

Ingredient quantities are scaled. Instructions and cookware remain written for the original 1 servings; adjust batch count and pan capacity deliberately.

• 150 g Chicken breast 500g

• 80 g rice 250g

• 1 egg

• 1/2 onions

• 2 garlic cloves

• 1/2 red bell pepper

• 50 g frozen peas 150g

• 1 tbsp soy sauce 2 tbsp

• 1 tbsp olive oil 1 tbsp

• 1/2 lemons

• 160 ml water

• 1/4 tsp salt

• 1/4 tsp black pepper

Tools you'll need

Instructions

1. 1

   Cut 150 g chicken breast into 2 cm cubes. Finely chop 1/2 onion and 2 garlic cloves. Slice 1/2 red bell pepper into thin strips.

   ~5 min
2. 2

   Heat 1 tbsp olive oil in a non-stick skillet over medium-high heat. Add chicken cubes and cook for 4 minutes, stirring occasionally, until lightly browned.

   ~4 min
3. 3

   Add chopped onion, garlic, and bell pepper to the skillet. Cook for 3 minutes, stirring, until softened.

   ~3 min
4. 4

   Add 80 g rice, 50 g frozen peas (no need to thaw), 1 tbsp soy sauce, 160 ml water, 1/4 tsp salt, and 1/4 tsp black pepper. Stir, bring to a simmer, then cover and cook on low heat for 15 minutes.

   ~15 min
5. 5

   While step 4 cooks

   While the rice cooks, crack 1 egg into a small bowl and beat lightly. When rice is tender, push mixture to one side. Pour beaten egg into the empty side and scramble for 1 minute until just set.

   ~1 min
6. 6

   Squeeze juice of 1/2 lemon over the skillet. Gently fold everything together. Let rest off heat for 2 minutes to allow rice to crisp at the bottom.

   ~2 min