Wok-Fried Rice with Vegetables, Chili and Chicken

Name: Wok-Fried Rice with Vegetables, Chili and Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Chicken Breasts, Cut Into Long Strips; 4 whole Spring Onions, Sliced; 1 whole Green Pepper, Sliced; 1 whole Red Pepper, Sliced; 1 whole Red Chili, Halved And De-seeded; 10 whole Mushrooms, Sliced; 1 whole Lime, Halved And One Half Cut Into Quarters; 1/2 pounds, 2-58 ounces, weight Cooked Rice; 3 Tablespoons Sunflower Oil; 1 Tablespoon Curry Paste; 2 Tablespoons Oyster Sauce; 1 pinch Salt; 1 pinch Pepper

Servings: persons

2 whole Chicken Breasts, Cut Into Long Strips
4 whole Spring Onions, Sliced
1 whole Green Pepper, Sliced
1 whole Red Pepper, Sliced
1 whole Red Chili, Halved And De-seeded
10 whole Mushrooms, Sliced
1 whole Lime, Halved And One Half Cut Into Quarters
1/2 pounds, 2-58 ounces, weight Cooked Rice
3 Tablespoons Sunflower Oil
1 Tablespoon Curry Paste
2 Tablespoons Oyster Sauce
1 pinch Salt
1 pinch Pepper

1
In the kitchen: Cut the chicken and vegetables into long thin strips.
2
Cut the chili in half and remove the seeds.
3
Halve the lime, then cut one of the halves in 4; save the remaining half for later.
4
At the grill: Place the wok on the grill and preheated for a few minutes.
5
Pour some oil on the warmest side of the wok.
6
Add curry paste and the chicken.
7
Fry the chicken on all sides, so that they are almost done.
8
Push the chicken to the cold side of the wok.
9
Add the vegetables and the smaller pieces of lime into the warm side of the wok and fry for approximately 3-4 minutes.
10
Slide them over to the chicken.
11
Add some more oil and then add the rice.
12
Fry the rice together with the vegetables in the wok for approximately 2 minutes.
13
Add oyster sauce and the juice from the last half of the lime you saved plus a little of salt and pepper.
14
Bon appetit.

478

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 whole Chicken Breasts, Cut Into Long Strips, 4 whole Spring Onions, Sliced, 1 whole Green Pepper, Sliced, 1 whole Red Pepper, Sliced, and more.

Yes, Wok-Fried Rice with Vegetables, Chili and Chicken falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!