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One Pot Chinese Chicken “Fried Rice”

20 mins Cook
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NomNom Recipes 6

Make fried rice more often but don’t have leftover rice to use? Well, this is your solution! This Chinese Fried Rice One Pot Chicken, as the name suggests (duh!), is made from scratch in one pot and tastes like fried rice. Daily ingredients and only 10 minutes to prepare.

Fried Rice
One Pot Chinese Chicken “Fried Rice” – NomNomWow

Raise your hand if you like fried rice. Raise your hand if you made it more often, except that there doesn’t seem to be any freshly cooked rice left. As you can imagine, I held my hand high. It’s totally me. I also like one-pot meals, which are easy to prepare and require less washing up. And this is how this work was born. A one-pot version of fried rice made from scratch without using any freshly cooked rice.

To be honest, the texture is completely different from fried rice. Did you know that fried rice is hard to pile up on a spoon because the rice grains are so fluffy that they don’t stick together? This rice is a sticker because it is not leftover cooked rice.

A wok dish that cooks rice, meat and vegetables in one pot. But they also need fancy clay pots (which I don’t have) and Chinese cured meats like Chinese sausages and pork belly that Asian grocers have to hunt down. My version of the Chinese one-pot rice dish is made with everyday ingredients you can find in any supermarket. It has all the flavor of fried rice, so don’t forget to cook the rice the night before. Surely no one is organized? The only time I eat fried rice is when I happen to have leftover rice. I don’t think I ever planned ahead to make fried rice!

A nifty tip for making this one-pot Chinese chicken fried rice with stir-fried veggies into a complete meal is to top the rice with halved bok choy or other Chinese leafy greens while resting. is to put The residual heat will moisten the greens completely. Make sure you don’t add very hard, thick stalks (like Chinese broccoli stalks, but bok choy is fine) as I often do this when making in a pan rather than a pan. In this case, I used a frying pan, so there wasn’t enough room to add the pak choy over the rice and between the lid.

I hope you like it. If you try it, we are waiting for you!

One Pot Chinese Chicken “Fried Rice”

One Pot Chinese Chicken “Fried Rice”

Make fried rice more often but don't have leftover rice to use? Well, this is your solution! This Chinese Fried Rice One Pot Chicken, as the name suggests (duh!), is made from scratch in one pot and tastes like fried rice. Daily ingredients and only 10 minutes to prepare.
prep time
10 mins
cooking time
20 mins
total time
30 mins




  • 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

  • RICE

  • 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 rest of the ingredients.
Heat 1 tablespoon of oil in a frying pan (about 22 cm in diameter, preferably with a lid) over high heat.
Remove the chicken from the marinade (reserve the marinade) and cook until browned on both sides. Don't overcook the chicken - it will finish cooking with the rice. Remove the chicken from the pan and set aside.
If there is still oil left in the pan (both the oil added in step 2 and the chicken), you don't need to add any more oil. However, if the pan seems dry, add 1 tbsp oil to the pan and return to high heat
Add the onion, garlic, ginger and chili pepper and sauté for 1 minute. Then add the carrots and fry for another minute.
Add rice and marinade and stir to coat grains - about 10 seconds.
Add chicken broth, peas and corn. Once boiling, reduce heat to medium.
Place the chicken on top of the rice.
Cover and cook until all moisture is absorbed (see note to determine when done), 15-20 minutes.
Let her stand 5-10 minutes before serving and garnish with shallots and coriander leaves


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. 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. 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. 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. Nutrition per serving.
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