Fried Brown Rice with Chicken
Try this Fried Brown Rice with Chicken recipe, or contribute your own.
Try this Fried Brown Rice with Chicken recipe, or contribute your own.
- • 2 cloves garlic minced
- • 1 tbsp. grated fresh ginger
- • 3 tbsp. coconut or light olive oil divided
- • 300-400g minced chicken
- • 2 red chillies finely chopped or sliced (optional)
- • 2 eggs beaten
- • 3-4 cups cooked cold rice (i used brown)*
- • 3-4 tbsp. light soy sauce
- • 2 tbsp. oyster sauce
- • 3 tbsp. sweet chilli sauce
- • 2 tsp. sriracha hot sauce (optional)
- • 1 large carrot grated
- • 200g frozen peas or trimmed fresh snow peas
- • 200-300g canned sweetcorn drained
- • bean sprouts to serve
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Place a large wok (or your biggest skillet if you don't have a wok) on high heat.
- Add 2 tbsp. of the oil and swirl to coat the pan.
- Once hot, add the chicken and cook, breaking it up with the spoon and stirring frequently until the chicken is cooked through and starting to turn golden brown, about 6-10 minutes.
- Add the ginger, garlic and chillies (if using) and stir for just 30 seconds till fragrant.
- Push the chicken to one side of the pan.
- Add the remaining 1 tbsp. of oil to the cleared space in the pan, then pour in the beaten eggs.
- Stir the eggs quickly till they are cooked and starting to scramble.
- When they are just beginning to dry up, mix them back into the chicken.
- Add the cold rice and the sauces, mix everything together and stir for about 2 minutes, till the rice is starting to warm through.
- Add the carrots and peas/snow peas, and stir a further 3-4 minutes, until the peas are warmed through and bright green or the snow peas are crisp-tender and still bright green.
- Add the corn, stir for just 30 seconds or so to warm through.
- Have a taste of the rice and adjust the sauces if needed.
- Switch off the heat, serve immediately, topped with plenty of bean sprouts!
Fried Brown Rice with Chicken: A Weeknight Winner
As a busy working mom, finding time to cook a delicious and healthy meal can feel like a marathon. Dinner prep often takes a backseat to work deadlines, school pick-ups, and the endless to-do list. But I've discovered a secret weapon in my arsenal: quick, flavorful recipes that don't sacrifice taste or nutrition. This Fried Brown Rice with Chicken is one of those gems.
The beauty of this dish lies in its simplicity. It’s a one-pan wonder, perfect for weeknights when I'm short on time and energy. It's also incredibly versatile. I often adjust the ingredients based on what's in my fridge – sometimes adding extra vegetables, swapping out proteins, or experimenting with different sauces. The key is to use leftover cooked rice (brown rice is my personal favorite!), which speeds up the cooking process significantly. This recipe is a lifesaver when I’m craving something satisfying but don't want to spend hours in the kitchen. The result is a vibrant, flavorful dish that the whole family enjoys.
The recipe itself is surprisingly easy to follow. The ingredients are readily available, and the cooking process is straightforward. It's a perfect introduction to wok cooking, even for beginners. The combination of savory chicken, fragrant ginger and garlic, and the slight sweetness of the sauces creates a harmonious blend of flavors that is both comforting and exciting. The crunch of the bean sprouts adds a nice textural contrast to the tender chicken and rice. I find that using cold rice is crucial for achieving the right texture – it prevents the rice from becoming mushy.
Beyond its practicality, this Fried Brown Rice with Chicken recipe holds a special place in my heart. It’s a dish that brings back memories of family dinners and spontaneous gatherings. It's a reminder that even the busiest of lives can still afford moments of simple joy and deliciousness. The aroma alone is enough to transport me back to a time when life felt a little less hectic, reminding me to savor those precious moments, even amidst the chaos.
This dish has become a staple in our home. It's a reliable go-to meal when I need something quick, satisfying, and packed with flavor. It's a perfect weeknight dinner, a satisfying lunch, or even a delightful leftover for the next day. I encourage you to give it a try – you might just find your new favorite weeknight meal!
Tips and Variations:
- Protein Swap: Feel free to substitute the chicken with shrimp, tofu, or even beef.
- Veggie Boost: Add other vegetables like broccoli, bell peppers, mushrooms, or zucchini for a more colorful and nutritious meal.
- Spice it Up: Adjust the amount of chili to your preferred level of spiciness.
- Sauce Experimentation: Don't hesitate to experiment with different sauces to find your perfect flavor profile. Teriyaki sauce, hoisin sauce, or even a simple soy sauce-based marinade would work well.
- Make it a Meal Prep: Prepare this dish in advance and store it in the refrigerator for a quick and easy lunch or dinner during the week.
This Fried Brown Rice with Chicken recipe is more than just a meal; it's a testament to the power of simple ingredients and a little bit of kitchen magic. It’s a delicious way to nourish your body and soul without spending hours slaving away in the kitchen. So, next time you're short on time but craving something delicious and satisfying, remember this recipe. It's a guaranteed winner.
