This one pot Chinese chicken fried rice is a winner in our house, perfect for weeknights. Just throw everything in the saucepan plus 30 minutes patience.
This was how my older cousin used to make fried rice when we were little. I was her sous chef, removing onion peels at two years I was told and always crossing her in the kitchen.
Those days when she couldn’t be bothered, cook and cool rice, fry vegetables, she will put saucepan with a little oil on fire, throw in onions and garlic, add rice and soy sauce and cook. And after 20 or 25 minutes, stir in carrots and spring onions. And serve it as fried rice.
I actually thought this is how fried rice is done till I later saw her make the real one. That one; the from scratch involving cooling of boiled rice, frying eggs and vegetables and frying the rice with soy sauce was reserved for special occasions.
This imitation of fried rice AKA one pot Chinese chicken fried rice equally works well for one of those days you can’t be bothered, or you just in a hurry, you want food now. My cousin never added meat but to make it a complete one pot meal, I added chicken. Shrimps and ground beef (mince meat) are also fantastic.
Oh baby!
You rock!
- 1 pound chicken chicken any works
- 1 teaspoon grated ginger
- 1-2 cloves garlic finely minced
- salt as required
- grounded black pepper as required
- 2-4 tablespoons oil
- 1 clove garlic finely minced
- 2 tablespoons chopped celery optional
- 1/2 onion chopped
- 2 cups/ 510g uncooked rice
- 3 carrots chopped
- 1 1/2 tablespoon soy sauce
- 1/2 - 1 teaspoon white pepper
- 1 chicken stock cube plus water (can substitute for chicken stock) use liquid as needed per your rice brand
- salt as required
- 5-6 green part of spring onions chopped
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Wash chicken, cut into small sizes and pat dry. Add grated ginger, minced garlic, black pepper and salt. Put in the fridge to marinate overnight or for ten minutes.
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Wash two cups of rice till water is cleared, set aside. In a saucepan on medium heat, add two tablespoons of oil. Add the chicken to brown on both sides. Leave enough space so the chicken gets brown and not steam. Remove the chicken from the saucepan and set aside.
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Add additional two tablespoons of oil into the saucepan if there is no oil. Add the minced garlic, chopped onions and celery. Stir till fragrant and softened.
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Add the washed rice, chopped carrots, one tablespoon or more soy sauce, one teaspoon white pepper, chicken stock cube and stir together. Add the brown chicken including any juices from the chicken and add water as needed. Taste and add salt as needed. (You might not need salt but do check, better check than sorry later)
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Cover the rice tightly with the lid and bring to a boil. Immediately it boils over, reduce the heat to low and let it cook till all the liquid is absorbed and the rice is cooked through. Stir in chopped green part of spring onions. Rest for five minutes. Serve alone or with any Chinese style hot sauce or with shito.
