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peruvian

Peruvian Fried Rice with Chicken and Plantain

This pan-fried dish pairs cooked white rice, cooled with chicken thigh, diced, plantain, ripe, sliced and egg. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

300 kcal 2000 kcal
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Estimated macros per portion

33 g Protein
84 g Carbohydrates
20 g Fat
4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 158g cooked white rice, cooled 205 kcal
  • 100g chicken thigh, diced 121 kcal
  • 42g egg 60 kcal
  • 100g plantain, ripe, sliced 145 kcal
  • 10g vegetable oil 88 kcal
  • 12g soy sauce 8 kcal
  • 29g scallions, sliced 10 kcal
  • 5g garlic, minced 7 kcal
  • 4g fresh ginger, minced 3 kcal
  • 1g salt 0 kcal
  • 1g black pepper 2 kcal

Cooking instructions

  1. vegetable oil
    Heat a wok or large skillet over high heat. Add vegetable oil.
  2. chicken thighsaltblack pepper
    Add diced chicken, season with salt and black pepper, and stir-fry until cooked through and lightly browned, 4-6 minutes. Push to one side.
  3. garlicfresh ginger
    Add garlic and ginger; stir-fry 20-30 seconds until fragrant.
  4. cooked white rice
    Add cooked rice and break up clumps. Stir-fry 2-3 minutes until hot and slightly toasted.
  5. cooked white riceegg
    Make a space in the center, add the beaten egg, scramble until just set, then toss through the rice.
  6. soy saucescallions
    Add soy sauce and sliced scallions; toss well.
  7. cooked white riceplantain
    In a separate small skillet or the same pan after rice is done, quickly pan-fry plantain slices until golden, 2-3 minutes per side.
  8. cooked white riceplantain
    Serve fried rice topped with the sweet plantain slices.

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