Fried Brown Rice with Garlic Chicken

    35 minutes

    Leftover brown rice is put to use in this chicken fried rice with capsicum and spring onions. Black pepper, paprika or dried parsley may be used to season after this is cooked.

    148 people made this

    Serves: 3 

    • 2 tablespoons vegetable oil, divided
    • 250g skinless, boneless chicken breast, cut into strips
    • 1/2 red capsicum, chopped
    • 1/2 cup spring onion, chopped
    • 4 cloves garlic, minced
    • 3 cups cooked brown rice
    • 2 tablespoons light soy sauce
    • 1 tablespoon rice vinegar
    • 1 cup frozen peas, thawed

    Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Heat 1 tablespoon of vegetable oil in a large frypan set over medium heat. Add the chicken, capsicum, spring onion and garlic. Cook and stir until the chicken is cooked through, about 5 minutes. Remove the chicken to a plate and keep warm.
    2. Heat the remaining tablespoon of oil in the same frypan over medium-high heat. Add the rice; cook and stir to heat through. Stir in the soy sauce, rice vinegar and peas and continue to cook for 1 minute. Return the chicken mixture to the frypan and stir to blend with the rice and heat through before serving.

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    Reviews in English (142)


    Tasty but Do not use fresh rice. I was so excited to try this that I cooked the rice specially, then made the recipe while the rice was still hot and sticky. The flavor was still pretty good, but the whole thing was sticky and gloppy. The texture would have been better had I actually used leftover cold rice.  -  06 Apr 2009  (Review from Allrecipes USA and Canada)


    This recipe has become a staple in our house. I just have one word of caution: the peas make all the difference! The first time I made it I used organic peas and the second time I used Walmart peas. It was like a completely different recipe.  -  10 May 2008  (Review from Allrecipes USA and Canada)


    Oh my goodness! Super fast, tastes great and easy. I didn't have any vinegar so I added a about 4 tablespoons of water to make the rice easier to coat and so the subsequent steam could revive the rice. I had been pondering for a week what to do with that leftover rice. (I never throw out anything unless it's grown something else.) That last little bit of chicken and rice was so much tastier than what I was thinking of and could have imagined. Please try it.  -  25 Nov 2008  (Review from Allrecipes USA and Canada)