1Place a little oil in a large cauldron and wait for it to be very hot.
2Place a little oil in a large cauldron and wait for it to be very hot.
3Place a little oil in a large cauldron and wait for it to be very hot.
4Add two cups of previously washed rice and sauté for approximately four minutes until slightly golden brown.
5Add two cups of previously washed rice and sauté for approximately four minutes until slightly golden brown.
6Add two cups of previously washed rice and sauté for approximately four minutes until slightly golden brown.
7Add sixty milliliters of soy sauce.
8Add sixty milliliters of soy sauce.
9Add sixty milliliters of soy sauce.
10Add one hundred and fifty milliliters of water and mix well.
11Add one hundred and fifty milliliters of water and mix well.
12Add one hundred and fifty milliliters of water and mix well.
13Incorporate two spoonfuls of barbecue sauce.
14Incorporate two spoonfuls of barbecue sauce.
15Incorporate two spoonfuls of barbecue sauce.
16Cover the cauldron and let it cook over high heat until the liquid disappears completely.
17Cover the cauldron and let it cook over high heat until the liquid disappears completely.
18Cover the cauldron and let it cook over high heat until the liquid disappears completely.
19When there is no more water left, uncover and make a small mountain of rice in the center of the cauldron.
20When there is no more water left, uncover and make a small mountain of rice in the center of the cauldron.
21When there is no more water left, uncover and make a small mountain of rice in the center of the cauldron.
22Cover again and let it cook on minimum heat for fifteen minutes.
23Cover again and let it cook on minimum heat for fifteen minutes.
24Cover again and let it cook on minimum heat for fifteen minutes.
25In a frying pan, add a little oil and place two hundred grams of diced chicken breast.
26In a frying pan, add a little oil and place two hundred grams of diced chicken breast.
27In a frying pan, add a little oil and place two hundred grams of diced chicken breast.
28Season the chicken with a teaspoon of garlic powder, half a teaspoon of salt, and a touch of black pepper.
29Season the chicken with a teaspoon of garlic powder, half a teaspoon of salt, and a touch of black pepper.
30Season the chicken with a teaspoon of garlic powder, half a teaspoon of salt, and a touch of black pepper.
31Cook until the chicken is golden brown and juicy.
32Cook until the chicken is golden brown and juicy.
33Cook until the chicken is golden brown and juicy.
34Add half a spoonful of soy sauce and a spoonful of barbecue sauce to the chicken and mix well.
35Add half a spoonful of soy sauce and a spoonful of barbecue sauce to the chicken and mix well.
36Add half a spoonful of soy sauce and a spoonful of barbecue sauce to the chicken and mix well.
37In another frying pan, place a little oil and add half a cucumber in strips, half a finely chopped carrot, half a bell pepper in strips, and a quarter of broccoli.
38In another frying pan, place a little oil and add half a cucumber in strips, half a finely chopped carrot, half a bell pepper in strips, and a quarter of broccoli.
39In another frying pan, place a little oil and add half a cucumber in strips, half a finely chopped carrot, half a bell pepper in strips, and a quarter of broccoli.
40Sauté the vegetables for five minutes to make them tender but still crunchy.
41Sauté the vegetables for five minutes to make them tender but still crunchy.
42Sauté the vegetables for five minutes to make them tender but still crunchy.
43When the vegetables are ready, add the prepared chicken and mix everything very well.
44When the vegetables are ready, add the prepared chicken and mix everything very well.
45When the vegetables are ready, add the prepared chicken and mix everything very well.
46Finally, incorporate the rice that was resting in the cauldron and stir with care so that all the ingredients are perfectly integrated.
47Finally, incorporate the rice that was resting in the cauldron and stir with care so that all the ingredients are perfectly integrated.
48Finally, incorporate the rice that was resting in the cauldron and stir with care so that all the ingredients are perfectly integrated.
Ingredients
oil
oil
oil
2 cups previously washed rice
2 cups previously washed rice
2 cups previously washed rice
60 ml soy sauce
60 ml soy sauce
60 ml soy sauce
150 ml water
150 ml water
150 ml water
2 barbecue sauce
2 barbecue sauce
2 barbecue sauce
200 grams diced chicken breast
200 grams diced chicken breast
200 grams diced chicken breast
1 teaspoon garlic powder
1 teaspoon garlic powder
1 teaspoon garlic powder
0.5 teaspoon salt
0.5 teaspoon salt
0.5 teaspoon salt
black pepper
black pepper
black pepper
0.5 spoonful soy sauce
0.5 spoonful soy sauce
0.5 spoonful soy sauce
1 spoonful barbecue sauce
1 spoonful barbecue sauce
1 spoonful barbecue sauce
0.5 cucumber in strips
0.5 cucumber in strips
0.5 cucumber in strips
0.5 finely carrot
0.5 finely carrot
0.5 finely carrot
0.5 bell pepper in band-aids
0.5 bell pepper in band-aids
0.5 bell pepper in band-aids
0.25 broccoli
0.25 broccoli
0.25 broccoli
Equipment
large cauldronfrying pan
Tips
Sautéing the rice for about four minutes helps to seal each grain for a looser and more perfect result.
Making a small mountain of rice in the center of the cauldron and covering it helps distribute heat evenly and makes the rice fluffy.
You can change the vegetables or replace the chicken with meat, shrimp, or tofu.