Preview

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!

Note

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

Ingredients

Recipe for 2 portions

Fried rice

0.50 Cup(s)

Jasmine rice

1 Unit(s)

Egg

1 Clove(s)

Garlic

0.50 Unit(s)

Onion

1 Unit(s)

Nantaise carrot

0.50 Cup(s)

Frozen green peas

2 Tbsp

Hoisin sauce

2 Slice(s)

Pineapple

1 Tsp

Roasted sesame oil

2 Unit(s)

Chicken thigh

Garnish

1 Unit(s)

Lime

1 Unit(s)

Green onion

Preparation time: 60 min

Things to do before the workshop

Ingredients

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.