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Long-grain rice, such as jasmine or basmati, is best for this dish. Jasmine is a Thai rice variety with a pleasant aroma. It turns out soft, but its long grains do not boil over and retain their shape. Basmati rice has a delicate nutty taste, does not stick together during cooking and turns out crumbly. You can experiment and try making a rice wok with black (wild) rice. Keep in mind that its cooking time will be longer.

Step 1

Start cooking the rice. Fry the rice in vegetable oil until slightly golden. Then add water and, covering with a lid, cook until the water is completely absorbed over low heat. This will take about 15-20 minutes.

Step 2

Fry the chicken. Heat the vegetable oil in a deep frying pan or wok. Add the chicken pieces and fry for 10 minutes.

Step 3

Prepare the vegetables for the wok with rice and chicken. Remove the chicken from the pan and add the vegetables. Fry them until half-cooked, 5-7 minutes, until they are slightly firm inside, al dente.

Step 4

Heat the ingredients together. Combine the chicken, vegetables and rice in one pan. Cook for about 2 minutes on low heat, stirring thoroughly.