Fragrant Chicken And Jasmine Rice Breakfast Bowl Recipe

About this recipe

This Fragrant Chicken and Jasmine Rice Breakfast Bowl is the perfect way to kick-start your day. Combining tender chicken breast, fluffy jasmine rice, and a medley of carrots, bell peppers, and spring onions, this dish is both nutritious and delicious. The chicken is seasoned with aromatic garlic, ginger, and soy sauce for a savory and slightly tangy flavor profile, while sesame seeds add a nutty crunch. Easy to prepare in just 35 minutes, this breakfast bowl offers an impressive 45 grams of protein to help maintain your energy levels and support muscle recovery. The jasmine rice provides a gentle sweetness and a light texture that complements the bold flavors of the stir-fried vegetables and chicken. Perfect for anyone looking for a hearty, high-protein breakfast with an Asian-inspired twist, this dish is both satisfying and wholesome. Serve hot and garnish with fresh spring onions for a vibrant finish.

Ingredients

• 500 g Haringhata Boneless Frozen Chicken Breast
• 250 g Jasmine Rice
• 200 g Orange Carrot (Gajar)
• 1 Piece Yellow Bell Pepper (Haladi Dappa Menasinakaayi)
• 200 G Spring Onion(200Gm)
• - Dark Soy Sauce-90 GM
• 100 g Garlic - Single Clove
• loose Ginger
• - Rock Salt
• 910 g Saffola Gold Corn & Rice Bran Refined Blended Cooking Oil (1 Ltr)
• 100 g Supreme Harvest White Sesame Seeds
• - KATDARE BLACK PEPPER POWDER 12GM

Instructions

1. 1. Rinse the jasmine rice under running water and cook it in a pot with 1.5 times the amount of water until tender.
2. 2. Dice the chicken breast into bite-sized pieces and season it with rock salt and black pepper powder.
3. 3. Peel and mince the garlic and ginger, ensuring they are finely chopped for even cooking.
4. 4. Heat the cooking oil in a pan and sauté the garlic and ginger until aromatic, about 1 minute.
5. 5. Add the chicken to the pan and cook until it is golden brown and fully cooked, around 6–8 minutes.
6. 6. Slice the carrots, bell peppers, and spring onions into thin strips for a vibrant mix of vegetables.
7. 7. Add the sliced vegetables to the pan with the chicken and stir-fry on medium heat for 3–4 minutes.
8. 8. Drizzle the soy sauce over the chicken and vegetables, mixing well to coat everything evenly.
9. 9. Sprinkle the sesame seeds over the stir-fried mixture and cook for an additional 2 minutes.
10. 10. Fluff the cooked jasmine rice with a fork and divide it into two serving bowls.
11. 11. Spoon the chicken and vegetable mixture over the rice, ensuring an even distribution.
12. 12. Garnish with freshly sliced spring onions for a final touch of color and flavor.