Brown Chicken Fried Rice

    1 day 45 minutes

    Cooking the brown rice in chicken stock creates a great flavour. Cook the rice the day before so it can completely cool overnight. Using a big wok with high heat to create an authentic fried rice flavour that you find in Chinese restaurants.

    Auckland, New Zealand
    11 people made this

    Serves: 2 

    • 2 cups brown rice
    • 2 cups chicken stock
    • 2 cups any favourite veges
    • 2 eggs
    • 2 tablespoons soy sauce
    • 2 big pieces lean chicken breasts
    • 2 tablespoons olive oil

    Preparation:5min  ›  Cook:40min  ›  Extra time:1day cooling  ›  Ready in:1day45min 

    1. The day before: cook brown rice in chicken stock for 30 mins in the microwave (or however you cook rice) until rice is firm. Set aside over night for cooling. This will further dry up the rice so its easy to fry in the wok for the following day.
    2. On the day: cook favourite mixed veges in the microwave so they are ready to be stir fried. Cut up chicken breast in small pieces.
    3. Set the wok on high temperature and cook chicken pieces with olive oil. Once the chicken turns brown, add the eggs and veges then lastly add the cooked rice. Keep stir frying till its all nice and hot. Splash with soy sauce as a finishing touch.


    To get the most out of the flavour, the Wok needs to be at high heat when the rice is put in. Serve in a bowl and use chopsticks to create authentic Asian feel.

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