How do you store fried rice with chicken, ginger, and bean sprouts?

Name: Fried rice with chicken, ginger, and bean sprouts
Cook time: 15 min
Total time: 15 min
Yield: 2p
Ingredients: 150 g long-grain rice, cooked and cooled; 250 g boneless, skinless chicken thighs; 1 leek; 0.5 cucumber; 150 g bean sprouts; 1 thick carrot; 1 onion; 2 cloves garlic; 3 tbsp soy sauce; 1 tbsp agave/honey; 1 tbsp Santa Maria five spice seasoning; Pepper and salt; Juice of 1 lime; 1 tbsp grated ginger; 2 tbsp peanut oil; 80 g peanuts; 1 spring onion

Refrigeration: Let the dish cool completely at room temperature before placing it in the refrigerator. Store it in an airtight container or cover well with plastic wrap. This way, the dish stays fresh in the refrigerator for up to 2-3 days. Freezing: You can also freeze the dish. Divide the fried rice and chicken into freezer-safe containers or bags, making sure to remove all the air before sealing. The dish will then be good in the freezer for up to 3 months. Reheating: When reheating in the microwave or in a pan over medium heat, you may add a little water or soy sauce to prevent it from drying out. Make sure the chicken is heated through. Extra tip: If you want to maintain the crunchiness of the vegetables, consider storing them separately and adding them back in when reheating.

Fried rice with chicken, ginger, and bean sprouts

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15min

•

Easy

An easy stir-fry with fried rice, ginger, chicken, and bean sprouts enhanced with five-spice seasoning. A quick and flavorful recipe!

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Ingredients

What do you need?

Quantity: 2p

150 g long-grain rice, cooked and cooled
250 g boneless, skinless chicken thighs
1 leek
0.5 cucumber
150 g bean sprouts
1 thick carrot
1 onion
2 cloves garlic
3 tbsp soy sauce
1 tbsp agave/honey
1 tbsp Santa Maria five spice seasoning
Pepper and salt
Juice of 1 lime
1 tbsp grated ginger
2 tbsp peanut oil

80 g peanuts
1 spring onion

Preparation method

How do you make this?

Put the soy sauce, honey/agave, five-spice powder, pepper, and salt in a bowl. Cut the chicken into cubes and add it, mix well and set aside.

Cook the rice as instructed on the package, rinse with cold water, and let it drain well.

Cut the onion into pieces and finely chop the garlic, peel the carrot, slice it thinly, and then cut it into fine strips, wash the leek and cut it into fine strips as well. Cut the cucumber in half, scoop out the seeds with a spoon, and cut it into thick sticks.

Heat the peanut oil in a large pot with garlic, onion, and ginger and sauté briefly, then add the chicken and brown it nicely, cooking for about 8 minutes until the chicken is cooked through. Then add the vegetables and rice, mix well and add the remaining soy sauce from the marinated chicken, let it cook for a few minutes, cover with a lid so the vegetables can cook but still remain crunchy, squeeze half of the lime over it, serving the other half on the plate.

Tips

Always finish with some spring onion, chopped peanuts and lime. If you want a vegetarian variant, replace the chicken with mushrooms of your choice, then let them marinate in soy-five spices herb mixture.