Secret Revealed! How To Make A Perfect Fried Rice | Episode 72

shrimp

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu provides a protein alternative while canned tuna is budget-friendly.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often less expensive.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is more affordable.

green peas

🥗Healthier: edamame

💰Cheaper: frozen peas

Edamame is nutritious, but frozen peas are cost-effective.

Rinse 2 cups of basmati rice twice.

Boil the rinsed basmati rice in pre-boiled water, cover, and simmer until half-cooked, about 3 minutes.

Remove the pot from heat and pour cold water over the rice to stop the cooking process.

Slice the chicken breast into thin slices, preferably when half frozen.

Coat the chicken slices with seasoned flour and set aside.

Coat 150 grams of deveined shrimp with seasoned flour and set aside.

In a hot pan, add olive oil and fry the eggs, seasoning with salt and pepper, then set aside.

In the same pan, sauté the chicken slices in olive oil until fully cooked, then remove and set aside.

Sauté the shrimp in the same pan until they turn red, then remove and set aside.

Add more olive oil to the pan and sauté the half-cooked basmati rice until toasty and brown.

Remove the rice and add olive oil, minced garlic, and finely minced onion to the pan, cooking until the onion is translucent.

Add minced carrots and cook until tender, then add minced red bell pepper and green peas, seasoning with salt and pepper.

Return the sautéed rice to the pan and mix with the vegetables.

Add 1/2 cup of light soy sauce and mix well.

Add back the sautéed chicken, shrimp, and eggs, mixing thoroughly.

Sprinkle chopped scallions and sesame oil, taste for salt, and mix again.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens