Ginger basil chicken fried rice
Discover the enticing flavors of our Ginger Basil Chicken Fried Rice. Made with hearty brown rice, fresh vegetables like red pepper, carrot, and broccoli, tender chicken breasts, and infused with aromatic garlic and ginger. Finished with a splash of soy sauce and fresh basil for a delicious, wholesome meal perfect for any day of the week.
- 15 Jun 2024
- Cook time 22 min
- Prep time 10 min
- 1 Servings
- 10 Ingredients
Ginger Basil Chicken Fried Rice is a delicious and nutritious dish that combines the aromatic flavors of ginger and basil with tender chicken, crisp vegetables, and savory soy sauce. This recipe is perfect for those looking for a quick and satisfying meal that's packed with a variety of textures and tastes.
Ingredients:
Instructions:
- Rinse 1/2 cup of brown rice under cold water.
- In a medium-sized pot, combine the rice with 1 cup of water.
- Bring the water to a boil, then reduce the heat to low and cover the pot.
- Let the rice simmer for about 40-45 minutes, or until the water is absorbed and the rice is tender.
- Fluff the rice with a fork and set aside.
- Wash and dice the red pepper.
- Peel and dice the carrot.
- Wash and cut the broccoli into small florets.
- Mince the garlic cloves.
- Finely grate the ginger.
- Chop the basil leaves.
- Heat 1 tbsp vegetable oil in a large non-stick skillet or wok over medium-high heat.
- Add the thinly sliced chicken breasts to the skillet.
- Cook the chicken for about 5-6 minutes, stirring occasionally, until fully cooked and browned.
- Add the diced red pepper, diced carrot, and broccoli florets to the skillet with the chicken.
- Stir-fry the vegetables for about 4-5 minutes, until they start to soften but are still crisp.
- Add the minced garlic and grated ginger to the skillet.
- Stir well and cook for an additional 1-2 minutes until fragrant.
- Pour in 1/3 cup soy sauce and stir to combine.
- Add the cooked brown rice to the skillet with the chicken and vegetables.
- Stir well to combine all ingredients thoroughly.
- Cook for another 2-3 minutes, ensuring everything is heated through and well-mixed.
- Turn off the heat and stir in the chopped basil leaves.
- Mix well to distribute the basil throughout the fried rice.
- Transfer the Ginger Basil Chicken Fried Rice to serving plates or bowls.
- Optionally, garnish with additional basil leaves or sliced green onions.
Tips:
- Prep all your ingredients before you start cooking. This makes the cooking process go much smoother and quicker.
- Cut the vegetables into similar sizes so they cook evenly.
- Use day-old rice if possible; it has less moisture and will result in better-textured fried rice.
- Ensure your wok or frying pan is hot before adding ingredients to get a nice sear on the chicken and vegetables.
- Do not overcrowd the pan; cook the ingredients in batches if necessary to ensure they are properly stir-fried.
- Season your fried rice to taste. You can always add more soy sauce or even a dash of sesame oil for extra flavor.
With a perfect balance of flavors and nutrients, Ginger Basil Chicken Fried Rice is a fantastic dish that’s suitable for any meal. The vibrant vegetables, tender chicken, and fragrant ginger and basil come together to create a meal that is not only healthy but also irresistibly tasty. Follow our tips to achieve the best results, and enjoy your delightful homemade fried rice.
| Nutrition Facts | |
|---|---|
| Serving Size | 590 grams |
| Energy | |
| Calories 690kcal | 28% |
| Protein | |
| Protein 60g | 38% |
| Carbohydrates | |
| Carbohydrates 100g | 27% |
| Fiber 10g | 26% |
| Sugar 8g | 8% |
| Fat | |
| Fat 22g | 27% |
| Saturated 2.79g | 9% |
| Cholesterol 120mg | - |
| Vitamins | |
| Vitamin A 650ug | 73% |
| Choline 200mg | 37% |
| Vitamin B1 0.84mg | 70% |
| Vitamin B2 0.74mg | 57% |
| Vitamin B3 27mg | 167% |
| Vitamin B6 2.51mg | 148% |
| Vitamin B9 140ug | 36% |
| Vitamin B12 0.36ug | 15% |
| Vitamin C 160mg | 182% |
| Vitamin E 3.21mg | 21% |
| Vitamin K 100ug | 79% |
| Minerals | |
| Calcium, Ca 130mg | 10% |
| Copper, Cu 0.52mg | 0% |
| Iron, Fe 5mg | 49% |
| Magnesium, Mg 270mg | 65% |
| Phosphorus, P 920mg | 73% |
| Potassium, K 1880mg | 55% |
| Selenium, Se 60ug | 109% |
| Sodium, Na 5370mg | 358% |
| Zinc, Zn 4.87mg | 44% |
| Water | |
| Water 400g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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