Matcha-Miso Burger with Crispy Falafel Crust and Goji-Cranberry Jam Glaze
60 min
Simple Chinese Chicken Fried Rice
A beginner-friendly Chinese-style fried rice made with diced chicken, fluffy rice, and fresh vegetables. This quick and delicious one-pan dish is ready in under 30 minutes and perfect for learning basic stir-frying techniques.
30 min
Easy
4 servings
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Taste Profile
Sweet1/10
Salty6/10
Sour0/10
Umami7/10
Spicy0/10
🥄 Texture
Separated grains of stir-fried rice with a slightly chewy bite, tender diced chicken pieces, and crisp-tender broccoli and zucchini. Any absorbed milk or added liquid can give occasional slight creaminess without making the dish soggy.
👃 Aroma
Warm savory notes from soy sauce and cooked chicken dominate, with a toasty hint of sesame oil if used. Fresh green, mildly sweet aromas from the broccoli and zucchini provide a clean counterpoint.
🍷 Pairs Well With
Jasmine tea or a light lager; alternatively a crisp dry white like Sauvignon Blanc or a dry Riesling pairs well.
🥗 Side Dishes
Egg drop soup, a chilled cucumber salad with a light rice vinegar dressing, vegetable spring rolls, or steamed dumplings.
Ingredients(8 items)
- 12 cups cooked rice (cooled)
- 2400g poulet (diced into small cubes)
- 32 cups brocolis (chopped into small florets)
- 41 medium courgette (diced)
- 53 tablespoons vegetable oil
- 62 tablespoons soy sauce (or salt to taste)
- 71 teaspoon sesame oil (optional)
- 81/2 cup lait (or water)
Nutrition Information(per serving)
385
Calories
28g
Protein
42g
Carbs
12g
Fat
Instructions
- 1
Cook the diced chicken in a large pan or wok over medium-high heat with 1 tablespoon of oil. Stir occasionally until the chicken is fully cooked and golden (about 8-10 minutes). Remove and set aside on a plate.
- 2
Add 1 tablespoon of oil to the same pan. Add the diced courgette and chopped brocoli. Stir-fry for 4-5 minutes until the vegetables are tender but still crisp. Stir frequently to prevent burning.
- 3
Push the vegetables to the side of the pan. Add the remaining 1 tablespoon of oil to the empty space. Pour in the cooled cooked rice and break up any clumps with your wooden spoon. Stir everything together for 2-3 minutes.
- 4
Return the cooked chicken to the pan and mix well with the rice and vegetables.
- 5
Add the soy sauce and lait (or water) to the pan. Stir everything together for 1-2 minutes until the liquid is absorbed and the rice is heated through.
- 6
Drizzle with sesame oil if desired. Taste and adjust seasoning with more soy sauce if needed. Serve immediately while hot.
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