Chicken With Rice Recipes Easy

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Hey, guys! We’re providing you some mouth-watering Chicken With Rice Recipes Easy so that you will get a break from your typical cooking and try something new. When the classic recipes are all too boring, we offer you a solution — our Chicken Rice Recipes. These are very easy to make. And of course, they taste wonderful.   These Chicken With Rice Recipes Easy can come in handy when you’re running low on time and energy.

Hainanese Chicken Rice

Ingredients

for 6 servings

HAINANESE CHICKEN

  • 3 lb whole chicken(1.3 kg), giblets removed
  • ¼ cup kosher salt(60 g), divided
  • 4 inch pieces fresh ginger, peeled and cut into ¼-inch (6 mm) slices
  • 1 bunch fresh scallion
  • 1 gal cold water(3.7 L), plus more as needed
  • 2 tablespoons sesame oil

HAINANESE RICE

  • ¼ cup sesame oil(60 mL)
  • 2 tablespoons chicken fat, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 teaspoon kosher salt
  • 2 cups long grain rice(400 g), rinsed and drained
  • 2 cups reserved chicken poaching broth(480 mL)

CHILI SAUCE

  • 2 tablespoons sambal
  • 2 tablespoons sriracha
  • 2 teaspoons sugar
  • 1 tablespoon garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon lime juice
  • 2 tablespoons reserved chicken poaching broth

GINGER GARLIC SAUCE

  • 2 tablespoons fresh ginger, grated
  • 2 tablespoons garlic, finely minced
  • kosher salt, to taste
  • 3 tablespoons peanut oil
  • 1 tablespoon rice vinegar

SOY DIPPING SAUCE

  • reserved fried garlic and ginger
  • 1 tablespoon oyster sauce
  • 3 tablespoons dark sweet soy sauce
  • 1 tablespoon light soy sauce
  • 2 tablespoons reserved chicken poaching broth
  • 2 cucumbers, thinly sliced, for serving
  • 1 bunch fresh cilantro, for serving

Nutrition Info

View Info

Preparation

  1. To clean the chicken, rub all over with a handful of kosher salt, getting rid of any loose skin. Rinse the chicken well inside and out. Pat dry with paper towels.
  2. Remove any excess fat from the chicken and set aside for later.
  3. Season the chicken generously with salt. Stuff the chicken cavity with the ginger slices and scallions.
  4. Place the chicken in a large stock pot, cover with cold water by 1 inch (2 cm), and season with salt to taste.
  5. Bring to a boil over high heat, then immediately reduce the heat to low to maintain a simmer. Cover and cook for about 30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C). Remove the pot from the heat.
  6. Remove the chicken from the pot, reserving the poaching liquid for later, and transfer to an ice bath for 5 minutes to stop the cooking process and to keep the chicken skin springy. Discard the ginger and green onion.
  7. After it’s cooled, pat the chicken dry with paper towels and rub all over with sesame oil. This will help prevent the chicken from drying out.
  8. In a large wok or skillet, heat ¼ cup (60 ml) of sesame oil over medium-high heat. Add 2 tablespoons of reserved chopped chicken fat, the garlic, ginger, and salt, and fry until aromatic, about 10 minutes.
  9. Reserve ¼ of the fried garlic mixture, then add the rice to the remaining fried garlic and stir to coat. Cook for 3 minutes.
  10. Transfer the rice to a rice cooker and add 2 cups (480 ml) of reserved poaching broth. Steam the rice for 60 minutes, or until tender.
  11. While the rice is cooking, carve the chicken for serving.
  12. Make the chili sauce: combine the sambal, Sriracha, sugar, garlic, ginger, lime juice, and chicken broth in a small bowl and stir to incorporate.
  13. Make the ginger garlic sauce: in a small bowl, combine the ginger, garlic, salt, peanut oil, and rice vinegar, and stir to incorporate.
  14. Make the soy sauce: in a small bowl, combine the reserved fried garlic and ginger with the oyster sauce, dark soy sauce, light soy sauce, and chicken broth, and stir to incorporate.
  15. Serve the sliced chicken with the rice, dipping sauces, sliced cucumbers, and fresh cilantro.
  16. Enjoy!

Chicken Fried Rice

Chicken Fried Rice! This take-out classic is an easy weeknight meal! It’s made on the stovetop with chicken, eggs, onions, carrots, peas, and rice.

Chicken Fried Rice

When I was a kid, I always looked forward to days when my mother made fried rice for dinner. Like most Asian families, we ate regular plain rice almost every day with dinner, so any time my mother felt inspired to change up our dinner routine felt like a treat to me!

Video: How to Make Chicken Fried Rice

Chicken Fried Rice

The Best Rice for Fried Rice

Fried rice is a dish that is meant to repurpose leftover rice from a day or two before. The first time I tried cooking fried rice on my own, I made the mistake of using freshly cooked rice.

Because it was still so moist and soft, resulting dish was far too gummy — nothing like what my mother cooked. I don’t even remember if I ate much of that batch of fried rice, but I certainly learned a big lesson!

If you don’t have any leftover rice from the night before, cook a batch of rice and spread it on a large baking sheet or several large plates. Let the rice dry out for about 1 to 2 hours before using it for fried rice.

Chicken Fried Rice recipe in a bowl with chopsticks

The Ingredients for Chicken Fried Rice

Now, I make fried rice at home often, and this version with chicken is one of my favorites. I add onions, carrots and peas to my rice, but you can throw in whatever vegetables you have. Diced bell peppers, zucchini or sliced cabbage work well, too.

I also add a bit of Chinese five-spice powder to flavor the rice, a habit I picked up from my mother who always used it in her cooking. This is a blend of star anise, peppercorns, cloves, fennel seed, and cinnamon, and it gives the dish a warm spiciness. Feel free to leave it out if you like.

The Steps for Making Fried Rice

This recipe is for chicken fried rice, but you could really use the technique for making fried rice with almost any protein, like shrimp, pork, or tofu.

  1. Prep the ingredients: Making fried rice is fast, so have all of your ingredients ready and by the stove. Dice your chicken into small cubes and salt it, whisk the egg, make sure all the veggies are diced and ready to go.
  2. Scramble the egg, then remove it from the pan. You want to cook the egg first so that it doesn’t end up overcooking and so that the egg stays in larger pieces.
  3. Stir fry the chicken, then it remove it from the pan, too. Make sure it’s cooked all the way through.
  4. Cook the vegetables, but leave them IN the pan!
  5. Add the rice, season it, then add the egg and chicken back to the pan.
  6. Serve hot!

Storing and Reheating Leftover Fried Rice

Fried rice is really best eaten the day it’s made, but the leftovers aren’t bad either! Store it in the fridge for up to three days.

You can reheat fried rice either in the microwave or the stovetop. Sprinkle a tablespoon or two of water over top to help it stay moist, and cover the dish or pan to trap the moisture and prevent the rice from drying out.

Chicken Fried Rice

PREP TIME10 mins

COOK TIME15 mins

TOTAL TIME25 mins

SERVINGS6 to 8 servings

Fried rice is best made with leftover rice that’s at least a day old. Otherwise it becomes gummy in the skillet.

If you don’t have any leftover rice from the night before, cook a batch of rice and spread it on a large baking sheet or several large plates. Let the rice dry out for about 1 to 2 hours before using it for fried rice.

Rice sticks to the pan very easily, so make sure to use a wok or pan that doesn’t have a sticky surface. I usually cook stir-fries in my seasoned carbon steel wok, but cast iron or nonstick pans work well, too. You might need to add a little more oil if things aren’t releasing easily.

Ingredients

  • 3/4 pound boneless skinless chicken thighs
  • 1 teaspoon salt, divided
  • 3 tablespoons canola oil (or any high heat oil), divided
  • 3 large eggs, whisked
  • 2/3 cup yellow onions, diced
  • 2 cloves garlic, minced
  • 2 teaspoons minced ginger
  • 1 large carrot, peeled and diced
  • 2/3 cup frozen peas, rinsed under warm tap water for a few seconds thaw
  • 4 cups cooked jasmine rice (preferably leftover from at least a day before, see Recipe Note)
  • 2 scallions, sliced (separate the white and light green parts from the dark green part)
  • 1/2 teaspoon Chinese five-spice powder, optional
  • 2 1/2 tablespoons soy sauce or tamari
  • 1 teaspoon sesame oil

Method

  1. Prepare the chicken:Chop the chicken into small 1/4-inch to 1/2-inch cubes. Sprinkle 1/2 teaspoon of salt over the chicken and mix to combine. Set the chicken aside for about 10 minutes (I usually use this time to chop all the vegetables).
  2. Scramble the egg:Heat a wok or large sauté pan over medium-high heat. Swirl in a tablespoon of oil and add the whisked eggs. Use a spatula to quickly scramble the eggs, breaking the curds into smaller pieces as they come together. Transfer the eggs to a plate.
  3. Cook the chicken:Add another tablespoon of oil in the wok or pan. Add the chicken and cook for 4 to 5 minutes, stirring occasionally. Turn off the heat and transfer the cooked chicken to a plate.Using your spatula, scrape off any chicken bits that are still stuck to the wok so they don’t burn during the next step. You can also use paper towels to wipe down your wok or pan.
  4. Cook the vegetables:Swirl 1 tablespoon of oil into the wok over medium-high heat. Add the diced onions and cook them for 1 minute, until they start to soften. Mix in the minced garlic and ginger and cook until fragrant, about 30 seconds. Add the diced carrots and cook for 2 minutes, stirring frequently. Add 1/2 teaspoon salt and the peas, and stir to incorporate.
  5. Cook the rice:Add the rice to the wok or pan on top of the vegetables and stir to combine. Using the back of your spatula, smash any large chunks of rice to break them apart. Add the white and green parts of the sliced scallions (save the dark green parts) and five-spice powder. Stir to incorporate. If the rice starts to stick to the pan, stir in a little more oil.Drizzle the soy sauce and sesame oil over the rice and stir to incorporate. Stir in the cooked chicken, scrambled eggs, and the dark parts of the scallions. Stir briefly to bring it together, and cook for another 1 to 2 minutes. Taste, and add more soy sauce if necessary.
  6. Serve immediately while hot

Oven Baked Chicken and Rice

This oven baked Chicken and Rice recipe has captured the hearts of people all around the world! Buttery garlic rice AND juicy seasoned baked chicken thighs, baked together in the same pan with less than 10 minutes of prep.

The rice absorbs the chicken juices as it cooks, adding loads of flavour. It’s like cooking the rice with a homemade stock!

Oven Baked Chicken and Rice in a white baking pan, fresh out of the oven

Chicken and rice recipe

This chicken and rice recipe has been a reader favourite for so long, I thought it was about time I updated it with a much improved video and photos!

Readers tell me they love it because:

  • it’s a one pan dinner – the raw rice and chicken are cooked together at the same time;
  • completely hands off – unlike cooking rice on the stove which requires more attention, you just put the pan in the oven, set the timer and walk away;
  • quick to prepare – active prep time is under 10 minutes; and
  • it’s very, very delicious!

The chicken is ultra tasty….but the star of this recipe is the garlic butter rice!

So here’s what you get in this chicken and rice recipe – juicy seasoned chicken….

Close up showing the inside of oven baked chicken thighs

…. AND fluffy rice. GARLIC BUTTER rice, at that!

Close up of garlic butter rice

(And PS, to all the fellow rice snobs out there – this rice is fluffy and perfectly cooked, not soggy and mushy like you’d expect. The trick is to pour HOT liquids over the uncooked rice – gives it a big head start in the oven!)


What you need for this baked Chicken and Rice

Here’s what you need:

Ingredients in Oven Baked Chicken and Rice
  • Skin on, bone in chicken thighs is best for this recipe because they take the same length of time to cook in the oven as the rice – 50 minutes in total. However, we remove the skin because otherwise the fat drips down into the rice as it cooks which makes it overly greasy. It’s easy – it’s effortless and takes 5 seconds flat per chicken.
How to peel skin off chicken thighs
  • Uncooked white rice – any “normal” white rice will work just fine here (plain, long grain, short grain, Jasmin, basmati). Steer clear of speciality rices like paella or risotto rice – they cook differently in the oven. Brown rice just needs more liquid and to be cooked a bit longer – directions are in the recipe;
  • Chicken seasoning – feel free to use any seasoning you’ve got on hand, pre mixed, or switch up the spices I’ve used;
  • Butter, garlic & onion flavour base – this forms the flavour base for the rice and because this recipe is all about convenience, we “oven saute” them – fancy word for just throw it all in a pan and bake instead of sautéing on the stove! See photos below and the quick recipe video.

How to make chicken and rice in the oven

And here’s how to make it. The first 2 steps shown below is the “oven sautéing” of the onion and garlic referred to above. This is what gives the rice the amazing buttery garlic flavour!

How to make chicken and rice in the oven

The rice is outrageously good. It’s buttery and garlicky, it’s tender but not mushy (I’m of Japanese background, all Asians are snobs when it comes to rice). It’s got all the flavour from the juices of the chicken and you get crispy bits on the edges that I just want to pick off and have all to myself!

White baking dish with Oven Baked Chicken and Rice, ready to be served

What to serve with chicken and rice

Add a big leafy salad on the side with a salad dressing of choice (Balsamic Dressing and Honey Mustard Dressing are on heavy rotation in my life these days). Or add some steamed vegetables and toss with a salad dressing while hot – they’ll suck up the dressing and make otherwise rather dull steamed vegetables infinitely more interesting!

Oh – and in the video, you’ll see this 4 Minute Gravy as a suggested extra. You don’t need a sauce for this because the rice is so well flavoured and the chicken is juicy. But if you have the time, gravy will take it over the top!

Dinner just got real easy. Enjoy!

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