The aroma of fried rice with pieces of chicken and crisp vegetables fills the kitchen in just a few minutes. The rice takes on a slightly toasted flavor, the chicken stays tender, and the sesame adds a nutty touch. It’s the kind of dish you can whip up effortlessly after a busy day, yet it still feels like a hearty meal from a wok restaurant.
Since you don’t use cream or butter, this dish fits well with a cow’s milk-free cooking style. The flavor comes mainly from the soy sauce and the vegetables, so you won’t miss the creaminess at all. Great for anyone who wants to avoid cow’s milk or simply eat lighter. If you’re sensitive to additives, be sure to check the label on the soy sauce.
Preparation
Step 1: Cook the chicken
Heat the oil in the wok over medium heat. Add the chicken breast pieces and cook them until golden brown on all sides. Stir frequently so they don't stick to the bottom. The chicken is done when it's cooked through and lightly browned.
Step 2: Add the vegetables
Add the stir-fry vegetables to the chicken and stir-fry everything for 3 to 4 minutes. The vegetables should remain al dente, so keep the heat high and keep stirring. This will help them retain their bright color and crisp texture.
Step 3: Add the rice
Add the cooked rice to the chicken and vegetables. Stir well so the rice separates and is coated with a little oil and flavor. Let it cook for a few minutes until the rice becomes slightly crispy around the edges.
Step 4: Season to taste
Pour the soy sauce over the rice and stir everything together well once more. Taste it and add salt and pepper to taste. Let it cook for another minute so the sauce is well absorbed.
Step 5: Garnish and serve
Remove the pan from the heat and sprinkle the sesame seeds on top. Serve immediately from the wok or spoon it into bowls. Delicious with a little extra sesame or a drop of sesame oil on top.
Nutritional values per person
- 🥦 Vegetables: 80 g
- 🍚 Carbohydrates: 48 g
- 🍗 Protein: 25 g
- 🥑 Grease: 11 g
- 🌾 Fiber: 4 g
- 🧂 Salt: 1.1 g
- 🔥 Energy: 520 kcal
Tips & label
Top the dish with extra sesame seeds or a dash of sesame oil for more depth of flavor.
Serve with a lime wedge or some fresh cilantro for a refreshing touch.
Use soy sauce that doesn't contain any added dairy ingredients or flavor enhancers; just check the label.
Store leftovers in the refrigerator for up to two days, and reheat them in a wok with a splash of water.
Use cold rice from the day before; it cooks best that way without sticking.
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