Jīròu chǎofàn - 鸡肉炒饭 - fried rice with chicken

Ingredients

• 200 gchicken fillet or breast
• 2 tbspcornflour
• 1/8 tspsalt
• 1 tbspwater
• 2 tbsplight soy sauce
• 1 tbspdark soy sauce
• 1/4 tspwhite pepper
• 1 tspsesame oil
• 4 clovesgarlic
• 1 smallonion or shallot
• 75 gmushrooms
• 1red chilli (lombok)
• 50 gred pepper
• 75 gpeas
• 1spring onion
• 400 gcooked rice, cold
• 2 tbspoil

Instructions

1. 1

   Marinate the chicken

   Cut the chicken into small cubes and mix with the cornflour, salt and water. Leave to marinate for 5 minutes.

2. 2

   Prepare the vegetables

   Finely chop the garlic. Cut the onion, mushrooms, red chilli and pepper into small cubes, and finely chop the spring onion. Stir together the light and dark soy sauces, white pepper and sesame oil.

3. 3

   Cook the chicken

   Heat 1 tbsp of oil in a pan and fry the chicken until it changes colour. Take it out of the pan.

4. 4

   Fry the vegetables

   Add the remaining oil to the pan and fry the onion and garlic until golden brown. Add the mushrooms, chilli, pepper and peas, then stir-fry for 1 minute.

5. 5

   Finish the rice

   Add the rice and soy sauce mixture. Stir-fry until the rice is hot, then return the chicken to the pan and stir-fry for 1 minute. Mix in the spring onion and serve.

What is jīròu chǎofàn?

Jīròu chǎofàn means chicken fried rice in Chinese, while the dish is presented here in an Indonesian/Asian style. Fried rice is a flexible way to turn cooked rice into a complete meal with meat, vegetables and seasoning.

Cold rice helps keep the grains distinct as they fry. This version pairs chicken with peas, mushrooms and pepper, with soy sauces and sesame oil for savoury depth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The rice and peas provide most of the carbohydrates, while the chicken contributes protein. Oil and sesame oil account for much of the fat, with smaller amounts also coming from the chicken. Pair a serving with a crisp salad or extra vegetables to add freshness and balance the plate.

Why cold rice works

Cold cooked rice is less moist and sticky than freshly cooked rice, so it is easier to stir-fry without turning mushy. Break up any clumps before adding it to the pan.

Coating the chicken

Cornflour: mixed with a little water, it coats the chicken and helps keep the small pieces tender as they cook. The brief 5-minute marinade is all the recipe calls for.

First fry: cook the chicken until it changes colour, then remove it while the vegetables fry. It goes back into the pan at the end for a further minute.

Getting the vegetables ready

Even pieces: cut the onion, mushrooms, chilli and pepper into small cubes so they cook quickly alongside the peas. Finely chopped garlic and spring onion distribute more evenly through the rice.

Heat: the red chilli gives the dish its heat, so remove its seeds before chopping if you prefer a milder result.

Building the seasoning

Soy sauces: mixing the light and dark soy sauces with white pepper and sesame oil before they go into the pan makes them easier to spread through the rice. Add the mixture with the rice, rather than pouring it over one spot.

Stir-frying: keep the rice moving until it is hot, then add the chicken and cook for the specified final minute. Finish with spring onion for a fresh note.

Serving ideas

Serve the fried rice straight from the pan while hot. A simple cucumber salad or lightly dressed leafy greens make a fresh contrast to the savoury rice.

For an extra side, offer lime wedges or additional sliced spring onion at the table; these are serving suggestions rather than ingredients in the recipe.

Recipe notes & tips

• Use fully cooked rice that has been chilled before starting.
• Cut the chicken and vegetables into small, even pieces for quick cooking.
• Mix the soy sauces, pepper and sesame oil together before adding them to the pan.
• Have the prepared ingredients close by, as the stir-frying stages move quickly.
• Keep the rice moving in the pan so the seasoning spreads through it.

Variations

• Milder chilli: remove the seeds before chopping the red chilli.
• Extra vegetables: add more of the mushrooms, pepper or peas while keeping the pieces small.
• Different mushrooms: use another variety of mushroom in place of the listed mushrooms.
• Fresh finish: serve with lime wedges for a bright squeeze at the table.
• More spring onion: scatter extra finely sliced spring onion over the finished rice.

Common mistakes to avoid

• Using freshly cooked rice: it can be too moist; start with cold cooked rice as specified.
• Large chicken pieces: they take longer to cook; cut the chicken into small cubes.
• Leaving the garlic too long: it can burn; add the vegetables once the onion and garlic are golden brown.
• Adding the chicken too early: it may overcook while the rice fries; remove it after its first cook and return it at the end.
• Skipping the final heating: stir-fry until the rice is hot before serving.

How to store

Refrigerate leftovers promptly in a covered container and eat within 1–2 days. Reheat until piping hot throughout, stirring partway through; only reheat once.

Frequently asked questions