Would you make fried rice more often but you never seem to have leftover rice to use? Well here’s your solution! This One Pot Chinese Chicken “Fried Rice”, as the name suggests (duh!), is made from scratch, in one pot, and tastes just like fried rice. Everyday ingredients, and just 10 minutes prep.
Hands up if you love fried rice? Hands up if you’d make it more often except you never seem to have leftover cooked rice?? In case you hadn’t guessed, I have my hand raised high. That’s me all the way. Plus I love my quick fix, one pot meals – speedy to make, less washing up. And that’s how this creation came about. It’s a one pot version of fried rice, made from scratch without using leftover cooked rice.
Truth be told, the texture is not exactly like fried rice. Have you noticed that the the rice grains in fried rice are loose and don’t stick together, which is why it’s hard to pile a lot onto a spoon? This rice is sticker, and the reason is because it isn’t made using leftover cooked rice.
There are one-pot Chinese rice dishes that are made using this method of cooking rice, meat and vegetables all in one pot. But they require a fancy clay pot (which I don’t have) and also cured Chinese meats like Chinese Sausage and pork belly which need to be hunted down in Asian grocery stores.
So my version of a Chinese one pot rice dish is made using everyday ingredients that you can get from any supermarket. It has all the flavours of a fried rice so you can get your fix without having to worry about remembering to make rice the night before. Surely no one is that organised?? The only time I ever have fried rice is if I happen to have leftover rice. I don’t think I’ve ever planned ahead to make fried rice!
A nifty tip to make this One Pot Chinese Chicken “Fried Rice” a complete meal by bumping up the greens is to place halved bok choys or other leafy chinese greens on top of the rice while it’s resting. The residual heat steams the greens perfectly. Just make sure not to add really solid thick stems (like stems of Chinese broccoli, but bok choy is fine) as they probably won’t cook through. I normally do this when I make it using a pot rather than a fry pan. In this case I used a fry pan so there wasn’t enough room between the top of the rice and the lid to add the bok choy.
Hope you enjoy it! Love to hear if you try it!
- 3 chicken thigh fillets (about 400g/13 oz), cut into 2 or 3 pieces
- 2 tbsp soy sauce
- 2 1/2 tbsp Chinese cooking wine (or dry sherry)
- 1/4 tsp sesame oil (optional)
- 1 garlic clove , minced
- 1 cup uncooked rice , preferably long grain or medium grain (see notes for substitutes)
- 1 carrot , diced
- 1 small brown onion , diced
- 1 garlic clove , minced
- 2 tsp ginger , finely chopped or julienned
- 1 birds eye chilli , finely chopped
- 1/2 cup frozen peas
- 1/2 cup frozen or canned corn
- 1 - 2 tbsp peanut oil
- 1 3/4 cups chicken or vegetable stock
- 2 shallots/scallions , finely sliced on the diagonal
- Coriander / cilantro leaves
Combine chicken with Marinade and set aside while you prepare the remaining ingredients.
Heat 1 tbsp oil in a frypan (around 22cm / 9" in diameter, preferably with a lid) over high heat.
Remove chicken from Marinade (but keep the Marinade) and sear each side until browned. Do not cook the chicken through - it will finish cooking with the rice. Remove chicken from the pan and set aside.
If there is still oil in the pan (from both the oil you added in step 2 plus from the chicken) you don't need to add any more oil. But if the pan is looking dry, add 1 tbsp of oil to the pan and return to high heat.
Add onion, garlic, ginger and chilli and sauté for 1 minute. Then add the carrots and sauté for a further 1 minute.
Add the rice and Marinade and stir to coat the grains - around 10 seconds.
Add the chicken stock, peas and corn. Bring to simmer, then turn down heat to medium low.
Place the chicken pieces on top of the rice.
Cover and cook for 15 to 20 minutes until all the water is absorbed (see notes for how to determine when it is done).
Let stand for 5 to 10 minutes before serving, garnished with the shallots and coriander leaves.
1. This is best made with long grain or medium grain rice. The next best substitutes (in order of priority) are jasmine, basmati then short grain rice. This recipe would also work with calasparra rice (spanish rice used for paella) and brown rice but you will need to adjust the quantity of stock required (as per the rice packet instructions). I do not recommend using arborio (risotto) rice, it will come out creamy which I think would be odd with Chinese flavours.
2. I find this easiest to make in a fry pan or skillet but you can also make it in a pot. Just make sure to use one around 22cm/8 - 9 inches in diameter. If it is much bigger than this then the rice will be spread too thin when cooking which may distort the cooking time and water absorption.
3. I don't have a lid for the frypan I use to make this. Instead, I use the lid of a pot. It's too large for the fry pan but it works fine. It is ok for a little steam to escape. The alternative is to cover with foil, or cook it in a pot with a lid.
4. The rice is ready when the water has been absorbed. Tilt the pan on its side to check if there is residual water. If not, then it is ready to take off the stove. Don't worry if the grains still look a bit wet because while the rice is standing, it will absorb the remaining liquid.
5. Nutrition per serving.