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Risotto-Style Chicken Fried Rice

Name: Risotto-Style Chicken Fried Rice
Total time: 40 min
Ingredients: 400g cooked white rice; 300g cooked chicken breast; 100g frozen peas; 60g grated Parmesan cheese; 2 tbsp olive oil; 1 medium onion; 2 cloves garlic; 500ml chicken broth; 1 tsp dried thyme; 1/2 tsp black pepper; 1/2 tsp salt

40 min 410 kcal par portion Moyen

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Ingrédients

4 Portions

cooked white rice400 g
cooked chicken breast300 g
frozen peas100 g
grated Parmesan cheese60 g
olive oil2 tbsp
onion1 medium (about 110g)
garlic2 cloves (about 6g)
chicken broth500 ml
dried thyme1 tsp
black pepper0,5 tsp
salt0,5 tsp

Instructions

1
Dice the cooked chicken breast into bite-sized pieces and set aside.
2
Finely chop the onion and mince the garlic cloves.
3
Heat the olive oil in a large skillet or wide saucepan over medium heat.
4
Add the chopped onion and sauté for 2-3 minutes until softened and translucent.
5
Add the minced garlic and cook for another 30 seconds until fragrant.
6
Stir in the cooked white rice and mix well to combine with the onion and garlic.
7
Pour in about half of the chicken broth (250ml) and stir gently, allowing the rice to absorb the liquid. Add more broth gradually, stirring frequently, until the rice is creamy and most of the broth is absorbed (about 10 minutes).
8
Add the diced cooked chicken, frozen peas, dried thyme, black pepper, and salt. Stir well and cook for another 3-4 minutes until the peas are heated through and the chicken is warmed.
9

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