How long does Healthy Chicken Fried Rice keep in the fridge?

Healthy Chicken Fried Rice keeps 3 to 4 days refrigerated in an airtight container. Reheat on the stove or microwave until piping hot before serving. We do not recommend freezing tempered dishes since the spices dull after thaw.

Can I make Healthy Chicken Fried Rice ahead of time?

Healthy Chicken Fried Rice is best served fresh; it comes together in about 25 minutes, so prep your ingredients ahead and cook just before serving. Pre-chopping the aromatics and measuring spices can cut active time in half.

What can I serve with Healthy Chicken Fried Rice?

Classic pairings include standalone. For a complete indo-chinese thali, add a dal, a dry sabzi, papad, and a sweet ending.

Indo-Chinese ChickenRice Medium

Healthy Chicken Fried Rice

Name: Healthy Chicken Fried Rice
Prep time: 9 min
Cook time: 16 min
Total time: 25 min
Yield: 4 servings
Cuisine: Indo-Chinese
Ingredients: 3 cups day-old cooked basmati rice (preferably brown for fiber); 300 g chicken breast, thin strips; 1 tbsp garlic, minced; 1 tsp ginger, minced; 1 carrot, fine dice; 1 cup cabbage, shredded; 0.5 cup beans, fine dice; 4 spring onions, whites + greens separated; 1.5 tbsp low-sodium soy sauce; 1 tsp vinegar; 0.5 tsp white pepper; 1 tsp toasted sesame oil; 1.5 tbsp neutral oil

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Wok-tossed, lean chicken & day-old rice

Time: 25 min
Serves: 4
Calories: 395 kcal
Protein: 26 g

0:00 / 1:42

Changes voice accent · Recipe stays in English

Method

1Season chicken with salt, pepper and 1 tsp soy sauce. Heat 1 tbsp oil in a wok; brown quickly chicken in a single layer 4 minutes till just cooked. Lift out.
2Add remaining oil, garlic, ginger and spring onion whites; pop 20 seconds.
3Add carrot, beans and cabbage; stir-fry on high 2 minutes — veg should still snap.
4Stir in rice, breaking lumps, and toss 2 minutes till heated through.
5Return chicken with soy, vinegar, white pepper and salt. Toss 1 minute.
6Off heat, finish with sesame oil and spring onion greens.

About this recipe

Swap chicken for 200 g pan-tossed tofu cubes; the recipe stays the same.

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