Matcha-Miso Burger with Crispy Falafel Crust and Goji-Cranberry Jam Glaze
60 min
Chinese-Style Tomato Chicken Fried Rice with Yellow Bell Pepper
A flavorful Chinese-inspired fried rice dish featuring tender chicken, fresh tomatoes, and crunchy yellow bell pepper. This recipe combines savory and slightly sweet notes with a vibrant color palette, perfect for a quick and satisfying meal.
35 min
Medium
3 servings
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Taste Profile
Sweet4/10
Salty6/10
Sour3/10
Umami7/10
Spicy2/10
🥄 Texture
Tender diced chicken and fluffy jasmine rice form the base, with occasional slight crisping on the bottom of the wok. Yellow bell pepper stays slightly crunchy while tomato and onions add soft, juicy pockets for contrast.
👃 Aroma
Savory, garlicky and slightly toasty notes from sesame oil and stir-frying, underpinned by the salty-sweet aroma of soy and oyster sauce. Fresh tomato and green onion lend a bright, vegetal top note that keeps the overall scent vibrant.
🍷 Pairs Well With
Light, crisp lager or a chilled dry Riesling; for a non-alcoholic option, jasmine green tea to complement the rice and cut through umami.
🥗 Side Dishes
Simple garlic-steamed bok choy or baby bok choy, a light cucumber salad with rice vinegar and sesame, or a clear egg drop or miso-style soup to round out the meal.
Ingredients(14 items)
- 11 cup jasmine rice (uncooked)
- 22 tablespoons vegetable oil
- 3250 grams chicken breast (diced)
- 41 large tomato (diced)
- 51 medium yellow bell pepper (diced)
- 62 cloves garlic (minced)
- 71 small onion (finely chopped)
- 82 tablespoons soy sauce
- 91 tablespoon oyster sauce
- 101 teaspoon sesame oil
- 111/2 teaspoon white pepper
- 121/4 cup chicken broth or water
- 132 green onions (sliced)
- 14Salt to taste
Nutrition Information(per serving)
420
Calories
32g
Protein
45g
Carbs
9g
Fat
Instructions
- 1
Rinse the jasmine rice under cold water until the water runs clear. Cook the rice according to package instructions and set aside to cool slightly.
- 2
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the diced chicken breast and stir-fry until cooked through and lightly browned, about 5-6 minutes. Remove chicken from the wok and set aside.
- 3
In the same wok, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and chopped onion, stir-fry for 1-2 minutes until fragrant and translucent.
- 4
Add the diced yellow bell pepper and cook for another 2-3 minutes until slightly softened but still crunchy.
- 5
Add the diced tomato and cook for 2 minutes until the tomato softens and releases some juice.
- 6
Return the cooked chicken to the wok and mix well with the vegetables.
- 7
Add the cooked rice to the wok, breaking any clumps with a spatula. Stir-fry everything together to combine evenly.
- 8
Pour in the soy sauce, oyster sauce, sesame oil, white pepper, and chicken broth or water. Stir well to coat all ingredients and to slightly moisten the rice.
- 9
Cook for another 3-4 minutes, stirring frequently, allowing the flavors to meld and the rice to slightly crisp on the bottom.
- 10
Taste and adjust seasoning with salt if needed.
- 11
Turn off the heat and sprinkle sliced green onions on top. Give a final gentle stir and serve hot.
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