Chicken leg on vegetable fried rice
DIFFICULTY
easy
easy
RATING
COOK TIME
40 mins
40 mins
TOTAL TIME
40 mins
40 mins
Ingredients
Servings:
1
- 1 small chicken leg (approx. 150 g)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 TEASPOON Oil
- 30 g Long grain rice
- 1 (approx. 200 g) red pepper
- 3 (approx. 140 g) Spring onions
- 75 g Mung bean sprouts
- 1 small clove of garlic
- 2-3 TABLESPOONS Soy sauce
- 1/2 TEASPOON Sambal Oelek
Directions
- 1
Wash the chicken leg, dab dry and season with salt and pepper. Heat oil in a pan and fry the leg for 25-30 minutes, turning. Put the rice in 100 ml boiling salted water, cover and let it swell on low heat for about 15 minutes. In the meantime, clean and wash the bell peppers and spring onions. Cut paprika into strips, spring onions into pieces. Wash and drain the bean sprouts.
- 2
Peel garlic and press it through a garlic press. Keep the finished chicken leg warm. Add garlic, spring onions and bell peppers to the hot frying fat and fry briefly. Add sprouts and rice, fry briefly and season with soy sauce and Sambal Oelek. Put the vegetable rice on a plate and arrange the chicken leg on top
- 3
Approx. 2010 kJ/ 480 kcal. E: 33 g/ F: 19 g/ KH: 43 g
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