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Sautéed chicken, cantonese rice, pineapple, green peas, hoisin sauce and lime zest - virtual workshop version

Poultry, Risotto, Pasta and Rice, Gluten free

This Asian fried rice recipe is loaded with flavors!


This recipe can be made with different proteins (beef, tofu, shrimp ...).


Recipe for 2 portions

Fried rice

0.50 Cup(s)
Jasmine rice
1 Unit(s)
1 Clove(s)
0.50 Unit(s)
1 Unit(s)
Nantaise carrot
0.50 Cup(s)
Frozen green peas
2 Tbsp
Hoisin sauce
2 Slice(s)
1 Tsp
Roasted sesame oil
2 Unit(s)
Chicken thigh


1 Unit(s)
1 Unit(s)
Green onion

Preparation time: 60 min

  • Things to do before the workshop


    Wash the vegetables.

    Peel the onion.

    Peel and chop the garlic.

    Dice the chicken.

    Equipment list

    1 cutting board

    1 chef knife + 1 paring knife

    1 large pan

    1 pots

    1 mixing bowls

    1 fork

    1 pair of tongs

    1 wooden spoon

  • Preparation to do with the chef

    Chop the onion.

    Cut the carrot into slices and the pineapples into small pieces.

    Cut the green onion for the garnish.

    In a bowl, with a fork, beat the egg.

    In a pot, cook the rice in boiling water. Once cooked, drain and put aside.

  • Fried rice

    In a wok over high heat with a nice spoonful of oil, brown the chicken for 3 minutes, then add the beaten egg and cook it like a scrambled egg.

    Add the onions, garlic, peas, carrots and Hoisin sauce, mix well then add the rice, continue cooking for 3 minutes.

    Add the pineapple and sesame oil in the last minute of cooking.

  • Plating

    Place a serving of fried rice on your serving plates, then garnish with the green onion and a lime zest.

This recipe can be made with different proteins (beef, tofu, shrimp ...).

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