Chicken Fried Brown Rice – Food Faith Fitness
Save yourself from ordering takeout by whipping up this 35-minute masterpiece inspired by classic Chinese food.
We all have those nights once in a while when we don’t want to cook anything too complicated. Luckily, ancient Chinese cooks provided us with the exceptionally simple, delicious, and nutritious foundation of fried rice, which is still popular today. All it takes is one pan and 35 minutes to craft finger-licking-good chicken fried brown rice. It’s got all the salty umami flavors of fried white rice but with added earthiness and essential nutrients.
A few weeks ago, my best friend made this for our dinner and paired it with hot ginger tea. While the fresh garlic and green onion aroma wafted through, it felt like we had transformed Chinese takeout into an elevated dining experience. My mouth waters just thinking about the tender chicken breast, fluffy scrambled egg, nutty brown rice, and soft vegetables tossed in a blend of soy sauce and sesame oil.
If you’re seeking a recipe that tastes even better than your favorite fried rice from a restaurant, then give this one a go. Despite its gourmet appearance, it’s not hard to make. In just six simple steps, you’ve got a satisfying dish that can be a whole meal on its own.
Is Chicken Fried Brown Rice Healthy?
Brown rice is healthier than white rice because it’s a whole grain, with higher fiber, as well as more magnesium, iron, and B vitamins. But chicken fried brown rice isn’t just healthy because of the rice—the chicken and egg also provide a hearty portion of protein. Though a little high in salt, whether you enjoy it on its own or as part of a larger Chinese-inspired meal, this dish is as nutritiously well-rounded as it is delicious.
Brown Vs. White Rice—What’s The Difference?
Brown rice is more nutrient-dense than white rice because it is a whole grain, while white rice is processed to remove its outer layers. However, this also means that brown rice takes a little longer to cook, so some people prefer to stick to white rice because it cooks faster. Brown rice is nutty and chewy, while white rice tends to be fluffier and milder in flavor. Since there are so many different recipes to try, it’s handy to have both kinds of rice to experiment with.
FAQs & Tips
As this recipe uses precooked brown rice, it’s best eaten straight away, as you’ll be reheating the rice a second time to make this dish. Aim not to end up with any leftovers, as chilling and reheating the rice a third time would be a big no-no.
Yes. In fact, parts of the recipe are designed to be prepared ahead of time. Boil the brown rice the day before, then keep it covered in the fridge, so it stays moist. Chilling it helps it stick together once it’s stir-fried with all the other ingredients. If you are using fresh veggies instead of frozen, feel free to prepare these as well, chopping them into small pieces and placing them in separate airtight containers to refrigerate overnight.
To amplify the flavor of chicken fried brown rice, add one tablespoon of mirin to the mix while it cooks. Mirin is a sweet and slightly tangy rice wine. When added to fried rice, it enhances the umami flavor and elevates the dish to a restaurant-level taste.
Serving Suggestions
If you’d like to impress your family or friends with a homemade Chinese buffet that looks like picture-perfect takeout, serve chicken fried brown rice with Crispy Air-Fryer Egg Rolls, Dumpling Soup, and Vegetable Egg Foo Young. For a lighter side, dish out Chinese Chicken Salad, Air-Fryer Wontons, or Asian Cabbage Salad. Play with any of your favorite Asian-inspired dishes to find the right spread for everyone.
Prep: 20 minutes
Cook: 15 minutes
Total: 35 minutes
Ingredients
- 1 pound boneless, skinless chicken breast cut into 1-inch pieces
- Salt and pepper to taste
- 2 tablespoons vegetable oil divided
- 3 large eggs lightly beaten
- 3 cloves garlic minced
- 3 green onions chopped (whites and greens separated)
- 2 cups cooked brown rice preferably chilled
- 3 tablespoons low-sodium soy sauce
- 2 teaspoons sesame oil
- 1 cup frozen peas and carrots thawed
Instructions
Season the chicken pieces with salt and pepper. In a large non-stick skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the chicken and cook until no longer pink, about 5-6 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add a little more oil if needed. Pour in the beaten eggs and cook, stirring gently, until just set. Remove the eggs from the skillet and set aside with the chicken.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the minced garlic and the white parts of the green onions. Sauté for about 1 minute until fragrant.
Add the cooked brown rice to the skillet. Break up any clumps and stir-fry for 2-3 minutes.
Drizzle the soy sauce and sesame oil over the rice. Add the peas and carrots, cooked chicken, and scrambled eggs. Stir everything together and cook for another 2-3 minutes until heated through.
Stir in the green parts of the green onions. Taste and adjust seasoning with salt and pepper if necessary. Serve hot.
Nutrition Info:
Calories: 410kcal (21%) Carbohydrates: 29g (10%) Protein: 35g (70%) Fat: 17g (26%) Saturated Fat: 4g (25%) Polyunsaturated Fat: 6g Monounsaturated Fat: 6g Trans Fat: 0.1g Cholesterol: 191mg (64%) Sodium: 571mg (25%) Potassium: 695mg (20%) Fiber: 3g (13%) Sugar: 0.4g Vitamin A: 3592IU (72%) Vitamin C: 6mg (7%) Calcium: 60mg (6%) Iron: 3mg (17%)
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