Fried Rice With Poached Chicken Recipe

Preparing the Ingredients

1. Begin by cooking long-grain rice. Rinse the rice thoroughly, cook according to packet instructions, then cool it down. 2. Dice carrots, chop red bell peppers, and measure out green peas and corn. Set aside. 3. Prepare the chicken breast by trimming any excess fat. If poaching, place it in a saucepan with water or broth, ensuring it's fully submerged. Bring to a simmer and cook until done. For steaming, place in a steamer over boiling water. Cook until internal temperature reaches 165°F (74°C).

Cooking the Fried Rice

1. Heat a large skillet or wok over medium-high heat. Add a tablespoon of vegetable oil. 2. Once hot, add the diced carrots and cook for about 2 minutes, or until slightly soft. 3. Add the cooled, cooked rice to the skillet. Fry, stirring occasionally, until it starts to brown slightly. 4. Stir in the green peas, corn, and red bell peppers. Cook for another 5 minutes, mixing well. 5. Season the rice with soy sauce, salt, and a dash of sesame oil to taste. Add finely chopped garlic and ginger for added flavor, if desired.

Serving

1. Once the fried rice is ready and the chicken is cooked and sliced, arrange the rice on a plate. 2. Top the fried rice with slices of chicken breast. 3. Optionally, garnish with green onions or sesame seeds for added flavor and presentation.