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fried rice chicken with pineapple, basil and lime zest |

Risotto, Pasta and Rice, Poultry, Gluten free

A flavorful wok meal in one: beef, carrots, celery, pineapple, basil, lime... A true delight!

Note

You can always replace the chiken with pork, shrimp or beef.

Ingredients

Recipe for 4

Rice

300 Ml

Basmati rice

450 Ml

Water

Garnishes

300 Gr

Chicken breast

150 Gr

Carrot

100 Gr

Celery

150 Gr

Onion

0.25 Unit(s)

Pineapple

10 Leaf(ves)

Basil

45 Ml

Soy sauce

45 Ml

Hoisin sauce

15 Ml

Chili paste (sriracha)

2 Unit(s)

Egg

1 Unit(s)

Lime

Preparation time: 60 min

Preheat your Oven at 400 °F

Preparation

Cut the chicken into strips. Cut the vegetables into small strips and the pineapple into cubes.

Finely chop the basil. Break the eggs into a small bowl.

Quarter the limes and torch them briefly.
Rice

Rinse the rice twice in cold water. Bring the rice and water to a boil and cook for 15 minutes on medium heat.
Wok

Heat up the wok with a little oil and then cook the eggs first.

Add the vegetables and chicken and cook for another 2 minutes.

Add the rice and continue to cook for another 2 minutes, then add the sauces.

Finish by sprinkling the basil and lime juice on top.