Chicken Fried Rice

This week I’m adding a new chicken recipe. Everyone in the family loves this one for dinner and to take with them for lunch the next day.

This recipe uses nearly the same ingredients as the One-Pot Chicken and Rice recipe, but uses less chicken. You can stretch this dish depending on how much rice you use. I add 3 cups of cooked rice now, but when the kids are home I add a lot more. There are notes about this below the recipe.

I find that people are often afraid to try stir-fried dishes because they are unsure how to do it. So, I went looking for a good video to show you how it’s done. I am impressed that the cook uses chopsticks to make this dish. I use large flat wok spatula that I bought years ago in New York with my first wok. I would recommend that you buy a wok and wok spatula, but if you don’t have them, you can use a large pan and a regular spatula.

My recipe below is slightly different than the one in the video, but either way you will have a great dish that is easy to make and is usually greeted with smiles by family and friends.

[To print this recipe, please click on the link below to bring you to the recipe page. Or, you can use the drop-down menu above under Recipes.]

Chicken Fried Rice

Time: This recipe takes about a half hour to make

Ingredients:

  • 2 cups long grain rice (you can use other types of rice, but adjust your liquid if necessary)
  • 4 cups water
  • 1/4 teaspoon salt
  • 2 Tablespoons vegetable oil
  • 1 or 2 chicken breasts cut into strips or small cubes
  • Salt and ground pepper to taste
  • 1 medium onion, chopped
  • 1 Tablespoon minced garlic
  • 1 cup or more frozen peas and carrots (or any small cut up vegetables you like)
  • 1 or 2 eggs
  • 1-2 Tablespoons Sesame Oil (optional)
  • Soy Sauce or Tamari

Directions:

Rice:

Many people have their own method to cook rice. If you don’t have one, then do the following:

  1. In a medium saucepan, bring the water and a 1/4 tsp salt to boil.
  2. My secret formula is to cook the rice in two stages. First cover the rice and simmer for 10 minutes at medium high heat. At the end of the 10 minutes, stir the rice and put the cover back on.
  3. For the second stage, turn the heat off under the pan or turn it down to very low for another 10 minutes. DO NOT LIFT THE LID. In this way, the pot maintains enough heat for the rice to absorb the water without burning the rice on the bottom of the pot.

In a Wok or large Pan:

  1. While the rice is cooking, cut up the chicken, the onions and the garlic (I buy garlic minced in a jar).
  2. I don’t start cooking the chicken until about 5 minutes before the rice is done. At that time, turn the heat up high under a wok or medium high if you are using a pan.
  3. Add the vegetable oil, the garlic and the onion. You could cook the chicken first, but I prefer this order. Stir and cook for about a minute.
  4. Add the chicken. Stir and cook until almost done.
  5. I use frozen peas and carrots, so I add them in at this point and cook everything together until everything is done.
  6. If you are using a wok, you can push everything to the side to cook the eggs (as in the video). OR – you can remove everything and simply cook the eggs by themselves. Scramble the eggs until done.
  7. Add the cooked rice into the wok or pan. In this last stage you can cook the rice alone or with your other cooked ingredients. It will depend on the size of your wok or pan.
  8. You can add the sesame oil and stir it into the rice. I find this to be too oily for me, so this step is optional.
  9. Stir and cook the rice for about a minute. Add the soy sauce and stir into the rice. If you have removed the chicken and vegetables, you can add them back in at this time.
  10. Stir everything together and serve hot.

 NOTES: 

Family – I used 6 cups of rice to really stretch this recipe. I couldn’t put all the rice in the wok, so I put half the cooked rice in one of my largest bowls and just added a little soy sauce (the rice had to be hot out of the pan). Then I cooked the rest of the rice as explained above. Then I mixed the cooked portion in with the white rice in the bowl, stirring it all together. And that’s how you feed six kids and 2 adults. It’s not as good, but it helps the budget.

Ones and Twos – You can halve this recipe or save the leftovers for another day.

Health Needs:

Gluten Free

This is a gluten free recipe. Just be sure you are using Gluten free Soy Sauce or Tamari.

Vegan

You can skip the egg and substitute baked tofu for the chicken. Add the Tofu with the peas and carrots at the end.

Time Crunch

This can be made the day before and refrigerated.

Complete Meals

This is a complete meal in itself.

One-Pot Chicken and Rice (plus a tip on making perfect rice)

Whatever you do for a living, wherever your heart is, you still must eat. Having some basic skills will smooth out the rough spots in the day. Every week I add basic recipes to this website. These are early days, still in building this site, so please be patient with me.

This recipe is one of the easiest chicken meals to make and involves very few ingredients. I have added suggestions for vegan alternatives. It’s already gluten free. And the best part is that there’s only one pot to wash when it’s done. 

Perfect Rice: Everyone has a favorite way to make rice. My secret formula is to cook the rice in two stages. The first stage is 10 minutes long at medium high and the second stage is 10 minutes long on low heat. In this way, the pot maintains enough heat for the rice to absorb the water without burning the rice on the bottom of the pot. And that’s it! Perfect rice every time.

[To print this recipe, please click on the link below to bring you to the recipe page. Or, you can use the drop-down menu above under Recipes.]

One-Pot Chicken and Rice

Time: This recipe takes about an hour to make.

Ingredients:

  • 2 Tablespoons Olive Oil
  • 1 whole cut-up chicken or 4-5 chicken breasts.
  • Salt and ground pepper to taste
  • 2 medium onions, chopped
  • 1 Tablespoon minced garlic
  • Pinch saffron threads (Optional – this is expensive. It’s great, but not necessary)
  • 4 cups chicken broth (if I’m short broth, I add water to make up the difference.)
  • 2 cups long grain rice (you can use other types of rice, but adjust your liquid if necessary)
  • 1 cup or more frozen peas and carrots (or any small cut up vegetables you like)

Serving options: A wedge of a lime as a garnish.

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