Asian Chicken Fried Rice

Ingredients

• 190 g (1 cup)brown rice
• 600 ml (2½ cups)water
• 2 chicken breasts, thinly slicedchicken breast
• 1egg
• 30 g (¼ cup)cornflour
• 1 medium, thinly slicedonion
• A couple of handfuls, thinly slicedBrussels sprouts
• 2 bunches, thinly slicedspring onions
• 3 cloves, gratedgarlic
• 2.5 cm (1 inch), gratedfresh ginger
• 30 ml (2 tablespoons)rice vinegar
• 30 ml (2 tablespoons)soy sauce
• 1 tablespoonbrown sugar
• 2 teaspoons, or less for a milder dishchilli flakes
• 60 ml (4 tablespoons)oil
• To tastesalt
• To tasteblack pepper
• To tastefresh lime juice

Instructions

1. 1

   Cook the rice

   Put the rice and water in a deep pan and bring to the boil. Lower the heat and simmer for 30–35 minutes, until the water has been absorbed. Cover and leave to rest for 5 minutes, then fluff with a fork and let it cool completely before using.

2. 2

   Coat the chicken

   Beat the egg in a bowl and sift the cornflour into a separate bowl. Dip each chicken strip in the egg, then coat it in cornflour. Tap off any excess and set the strips on a plate.

3. 3

   Fry the chicken

   Heat 2 tablespoons of oil in a wok. Fry the coated chicken strips until golden brown, then set them aside.

4. 4

   Heat the oil

   Add the remaining 2 tablespoons of oil to the same wok and bring it to medium heat.

5. 5

   Cook the aromatics

   Add the ginger and garlic and sauté for about 2 minutes. Add the sliced onion and cook until translucent.

6. 6

   Soften the sprouts

   Add the Brussels sprouts and season with salt and pepper. Cook for about 2 minutes, then add the vinegar, soy sauce, more salt and the brown sugar. Toss together, add 60 ml (¼ cup) water and cook until the sprouts have softened.

7. 7

   Return the chicken

   Add the sliced spring onions and reserved fried chicken to the wok, then toss to combine.

8. 8

   Add the rice

   Add the cooked rice and toss gently until everything is mixed together.

9. 9

   Season and serve

   Taste and add more salt if needed. Squeeze over fresh lime juice, garnish with chopped spring onions and serve warm.

What is Asian chicken fried rice?

Fried rice is a flexible dish found across many Asian cuisines, usually made by stir-frying cooked rice with vegetables, seasonings and other ingredients. This version pairs brown rice with chicken coated in egg and cornflour, plus Brussels sprouts and spring onions.

The method cooks the rice separately before adding it to the wok. Cooling it first helps the grains hold their shape as they are tossed with the other ingredients.

Nutrition and macros by portion

The nutrition label shows one serving as written: 510 calories, 37g protein, 67g carbs, 17g fat.

Brown rice and the cornflour provide most of the carbohydrates, while chicken supplies much of the protein. The oil used for frying contributes much of the fat; serve with extra fresh vegetables if you want to balance the plate with more produce.

Why cook and cool the rice first?

Brown rice takes around 30–35 minutes to simmer here, so allow time for it to cook and cool before starting the stir-fry. The recipe asks for it to cool completely, rather than going straight from the pan into the wok.

Fluff the rice after its 5-minute rest to loosen the grains. If you make it ahead, keep it covered while it cools and refrigerate it if it will be waiting for more than a short while.

How to coat the chicken

Egg first: dip each thin strip in beaten egg so the cornflour has something to cling to. Work with a few pieces at a time to coat them evenly.

Cornflour next: tap off the excess before frying. This keeps loose flour from collecting in the wok and helps the chicken develop a golden coating.

Getting the sprouts tender

Thin slices cook quickly, so slice the Brussels sprouts evenly and add them after the onion has softened. The recipe gives them about 2 minutes before adding the seasonings and water.

The extra water helps them soften further in the wok. Cook until they are tender to your liking, while checking that the pan does not dry out before they reach that point.

Balancing the sauce

Soy sauce and rice vinegar bring savoury and tangy notes, while brown sugar rounds them out. Chilli flakes add heat, so use less than the listed amount if you prefer a gentler result.

Season in stages: the recipe adds salt with the sprouts and again with the sauce, then checks it once the rice and chicken are mixed in. Taste before adding the final pinch.

Tossing without breaking the rice

Once the chicken and spring onions are back in the wok, add the rice and toss lightly until it is evenly distributed. A gentle motion helps keep the grains intact.

Serve as soon as everything is warm. Lime juice and fresh spring onion added at the end give the finished dish a bright, fresh finish.

What to serve alongside it

This rice dish can be served on its own as a complete meal. For a fresh contrast, add a simple cucumber salad or serve lime wedges alongside.

If you are serving it with other dishes, keep additional sides light and fresh so the fried rice remains the focus.

Recipe notes & tips

• Let the cooked rice cool completely before adding it to the wok.
• Slice the Brussels sprouts thinly so they soften in the short cooking time.
• Fry the chicken in batches if the wok is crowded, so the pieces can brown.
• Use less chilli than stated for a milder dish.
• Taste for salt after the soy sauce and rice have been mixed in.
• Keep the final rice toss gentle to avoid breaking up the grains.

Variations

• Milder heat: reduce the chilli flakes or leave them out.
• Extra vegetables: add thinly sliced vegetables alongside the Brussels sprouts, allowing them time to soften.
• More citrus: serve with extra lime wedges for squeezing at the table.
• Fresh herbs: finish with a little chopped coriander for a different fresh note.
• Crispier chicken: fry the coated strips in batches so they have space to brown.

Common mistakes to avoid

• Using hot rice: it can turn soft as you toss it; cool it completely first.
• Leaving excess flour on the chicken: it can gather in the wok; tap each strip before frying.
• Crowding the chicken: the pieces may not brown evenly; fry them in batches if needed.
• Adding the rice too early: it can break apart during the vegetable cooking; wait until the chicken and spring onions are back in the wok.
• Over-seasoning at the start: soy sauce adds saltiness; taste the finished mixture before adding more salt.
• Cooking the sprouts without enough moisture: add the measured water and cook until they soften.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 2 days. Reheat until steaming hot throughout, in a pan or microwave, adding a small splash of water if the rice seems dry; reheat only once.

Frequently asked questions