Fried rice with tonkatsu sauce
Ingredients:
Boiled rice – 400 g,
Chicken – 200 g,
Onions – 0.5 pcs.,
Carrots – 50 g,
Zucchini squash – 50 g,
Chicken egg – 1 pc.,
Tonkatsu sauce – 1 tbsp,
Green onions – 1 stalk,
Salt – to taste
Ground black pepper – to taste,
Vegetable oil – 1-2 tbsp.
Rinse carrots, zucchini and zucchini. Cut off vegetables as needed. Peel the carrots from the top layer (like potatoes) and cut into small cubes. Also cut the zucchini into the same cubes. If the zucchini is young, then cut it with the skin; it is better to peel a large zucchini. Mash the rice between your fingers. Lightly beat the egg, as for an omelette. Cut the chicken into small cubes. Heat vegetable oil in a wok (or regular frying pan) over medium heat and pour the egg mixture into the wok (frying pan). Fry until cooked, quickly stirring the egg mixture. In this case, you need to try to break the fried egg into small pieces. Remove the prepared egg mass from the wok and place it on a saucer. Add chopped vegetables to the wok – zucchini, zucchini and carrots.
Mix everything and continue to fry the contents of the wok, stirring constantly, until the carrots soften. In another pan, fry the chicken. Add rice to wok. Add the fried egg mixture and green onions to the wok. Stir the contents of the wok until the small pieces are evenly distributed throughout the rice mass. Add Tonkatsu sauce, chicken to the wok and stir the contents of the wok.
Cover the wok with a lid. Turn off the heat and let stand for 5 minutes. The dish is ready.
Bon appetit!
