MALAWIAN COOK- CHICKEN FRIED RICE

chicken

🥗Healthier: tofu

💰Cheaper: canned beans

Tofu offers a plant-based option, while beans are cost-effective protein.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos provide a similar flavor.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil adds healthy fats, while canola is often less expensive.

peas

🥗Healthier: edamame

💰Cheaper: frozen mixed vegetables

Edamame offers protein, while mixed vegetables are budget-friendly.

Heat vegetable oil in a large skillet over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 3-4 minutes.

Stir in minced garlic and ginger, cooking until fragrant, about 1 minute.

Add diced chicken and cook until browned and cooked through, about 5-7 minutes.

Mix in chopped carrots and green bell pepper, cooking until tender, about 3-4 minutes.

Push the mixture to one side of the skillet and crack an egg into the empty space.

Scramble the egg until fully cooked, then mix it into the chicken and vegetables.

Add cooked rice, soy sauce, and peas, stirring well to combine.

Cook for an additional 3-5 minutes, allowing the rice to heat through.

Season with salt and black pepper to taste, adjusting as needed.

Garnish with chopped scallions and fresh coriander before serving.

Cooking Techniques

Spice Level:

Allergens