Chicken Caps Rice
If you have unconsumed cooked rice and chicken meat, or excess tomatoes at home, use this recipe to turn them into a delicious dish!
This recipe is developed by Lee Zhi Wei Jolyn and Chloe Chiam Ke Xuan, Asian Culinary Arts students from ITE College West.
Number of Servings: 3
Preparation and Cooking Time: 2 hours
- Red capsicum – 113 gm
- Green capsicum – 113 gm
- Shallot – 14 gm
- Parsley – 5 gm
- Egg – 70 gm
- Black Pepper – 12 gm
- White pepper – 8 gm
- Spring Onion – 15 gm
- Light soya sauce – 40 gm
- Dark Soya Sauce – 20 gm
- Oyster Sauce – 20 gm
- Salt – 12 gm
- Unconsumed Chicken Breast – 172 gm
- Excess Tomatoes – 70 gm
- Garlic – 6 gm
- Unconsumed White Rice – 500 gm
- Oil – 20 gm
- Take out the unconsumed rice.
- Cut the cooked chicken into small pieces and season with salt and black pepper, if necessary and set it aside.
- Chop and cut the red, green capsicum, onions, tomatoes, garlic and shallots into cubes size, then set it aside.
- Slice the parsley and spring onion into small pieces and soak it in ice water.
- Heat up the wok with some oil.
- Stir fry the chicken and set it aside.
- Stir fry the garlic, red and green capsicums, onions and shallots.
- Add in the chicken and cooked rice.
- Add the light soya sauce, oyster sauce, white pepper, salt for flavour, dark soya sauce for appearance.
- Stir fry for a while using medium heat.
- Lastly, garnish it with sliced spring onion and parsley.
Follow these food safety tips from AVA on storing cooked food to reduce the risk of food poisoning from contaminated cooked food:
- All cooked food should be refrigerated or frozen within 2 hours after cooking.
- Store cooked food in a clean, shallow container.
- Use shallow containers and leave sufficient air space around the food to promote rapid and even cooling. Cooked food stored in large, deep containers remain warm for a longer time. Dangerous bacteria may grow in this warm spot which can lead to food poisoning if consumed.
- When freezing cooked food, make sure they are wrapped tightly.
- Keep your refrigerator uncluttered so that air can circulate and cool food properly.
- Do not refreeze frozen food that have been thawed.
- As a general rule, do not keep cooked food for more than 4 days.
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