One Pot Chinese Chicken "Fried Rice"
This has all the flavours you use to make fried rice, but you don't need leftover cooked rice. It's made from scratch using uncooked rice, all in one pot!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 3 - 4
Chicken and Marinade
- 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.
Serving: 346g | Calories: 550kcal | Carbohydrates: 49g | Protein: 49.8g | Fat: 13.1g | Saturated Fat: 3.2g | Cholesterol: 129mg | Sodium: 717mg | Potassium: 559mg | Fiber: 3g | Sugar: 4.5g | Vitamin A: 3050IU | Vitamin C: 9.1mg | Calcium: 50mg | Iron: 4.7mg