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Arroz salteado tailandés / Thai fried rice

Published: Aug 29, 2015 by Lizet Flores de Bowen

Hay muchas recetas similares a esta en el internet. Algunas tienen camarones y otras pollo. Algunas tienen tomates y otras zanahorias. La receta que está acá es una mezcla de varias que hay en el internet y con ingredientes que suelo tener a mano.

Como esta receta usa arroz cocinado, yo suelo hacer un lunes alguna comida que lleva arroz y hago el doble, así dos o tres días después puedo usar las sobras para hacer esta receta.

El sabor del curry con la piña es una combinación deliciosa!

There are so many recipes like this one in the internet. Some have shrimp and others chicken. Some have tomatoes and others carrots. The recipe in this blog is a mixture from a bunch of recipes and whatever I have in my kitchen that day.

Since this recipe uses cooked rice, what I usually do is; on Monday I cook something with rice and double the recipe, and then 2 or 3 days later I use the leftovers for this recipe.

Curry and pineapple are a delicious combination!

 


Receta:

2 dientes de ajo, cortado en cuadrito

1 cebolla mediana, cortada en cuadrito

1 zanahoria grande, cortada en cuadrito

1 locote/pimentón rojo, cortado en cuadrito

3 tazas de piña, cortada en cuadrito

½ taza de cilantro

2 huevos batidos

300 a 400 gramos de pechuga, cortada en cuadrito (yo usé la mitad de una pechuga)

4 tazas de arroz, cocinado

4 cucharas de salsa de soja

2 cucharas de curry molido     

Sal y pimienta a gusto

½ taza de nuez cajú

Aceite vegetal

Calentar un sartén o paila a fuego alto y con una cuchara de aceite cocinar el pollo. Sacar y poner en una fuente.

Calentar nuevamente el sartén y con otra cuchara de aceite preparar un revuelto con los huevos. Sacar y poner en una fuente.

Calentar el sartén, y con una cuchara de aceite saltear la cebolla con el ajo por unos 30 segundos; añadir la zanahoria, el locote y la piña. Cocinar por 1 minuto. Agregar el pollo, los huevos, la salsa soja, el curry, la sal y la pimienta y cocinar por 1 minuto. Añadir el arroz, mezclar bien y cocinar por 3 a 5 minutos. Revolviendo constantemente para que no se pegue.

Servir con cilantro y cajú.
Recipe:

2 garlic cloves, minced

1 medium onion, diced

1 carrot, diced

1 red pepper, diced

3 cups pineapple, chopped

½ cup cilantro, chopped

2 eggs, beaten

10 to 14 ounces chicken breast, cut into bit size (I used a half chicken breast)

4 cups rice, cooked

4 tablespoons soy sauce

2 tablespoons curry powder

Salt and pepper, to taste

½ cup cashew nuts

Vegetable oil

Heat a wok or a big frying pan over high heat and with a tablespoon of oil, cook the chicken. Transfer to a bowl.

Heat the wok again and add another tablespoon of oil, pour in the eggs and cook, stirring occasionally, until the eggs are scrambled and lightly set. Transfer to a bowl.

Heat a clean wok and with a tablespoon of oil cook the onion and garlic for about 30 seconds; add the carrots, red pepper and pineapple. Cook for about a minute. Add the chicken, eggs, soy sauce, curry powder, salt, pepper and cook for about a minute. Add the rice to the pan and stir to combine. Cook, stirring occasionally, until the rice is hot, about 3-5 minutes.

Serve with cilantro and cashew nuts.

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    Recipe Rating




  1. Lourdes

    August 15, 2021 at 7:56 pm

    [email protected] estoy encantada con tu página, que recetas más fáciles!!! Hoy voy a hacer la tarta de banana y avena

    Reply
    • Lizet

      August 15, 2021 at 11:17 pm

      Que bueno!

      Reply

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Lizet's photo, creator of Chipa by the Dozen.

Hello! I am Lizet.

Welcome to my blog. This is a collection of the most beloved recipes between my family and friends. Some are my own creations and some are copycat from the many found on the internet, but with a twist using ingredients I can find in Paraguay. I hope you enjoy them!

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