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Wok with rice and chicken

Author
Cookinero 10 Oct 2025
970
Wok with rice and chicken

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.

How to cook Wok with rice and chicken

Step 1

Wok with rice and chicken

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

Wok with rice and chicken

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

Wok with rice and chicken

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

Wok with rice and chicken

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

Wok with rice and chicken - FAQ About Ingredients, Baking Time and Storage

Yes, you can easily substitute the chicken with beef, shrimp, or tofu for a vegetarian option. Adjust the cooking time accordingly: beef may take a bit longer, while shrimp and tofu will cook much faster, usually in 5-7 minutes.
Absolutely! A large frying pan or even a Dutch oven will work just fine. The key is to use a pan large enough to hold all the ingredients and to cook over medium-high heat to achieve that slight crispness you get from stir-frying.
For a spicier kick, add a teaspoon of chili flakes or a diced fresh chili pepper (like a jalapeño or serrano) when you're frying the vegetables in Step 3. You could also stir in a tablespoon of sriracha or another hot sauce when you combine all the ingredients in Step 4.
Yes, but for best results, it's best served immediately. If you need to make it ahead, store the cooked rice, chicken, and vegetables separately in airtight containers in the fridge for up to 2 days. When ready to serve, quickly reheat the chicken and vegetables in a pan, then combine with the reheated rice over low heat for a few minutes until hot.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly in a skillet over medium heat, adding a splash of water or broth to prevent the rice from drying out. I do not recommend freezing this dish as the cooked rice can become mushy when thawed.
Yes, but keep in mind that brown rice takes longer to cook. You'll need to adjust Step 1 by using more water (typically a 2:1 ratio of liquid to rice) and extend the cooking time to about 40-45 minutes, or until the water is absorbed and the rice is tender. You may want to cook the brown rice separately and combine it at the end to avoid overcooking the other ingredients.
To avoid mushy rice, make sure you're using the right water-to-rice ratio (usually 2:1 for white rice) and don't overcook it. After adding the water, reduce the heat to low immediately and cook just until the water is absorbed. Let it sit, covered, for 10 minutes after turning off the heat to finish cooking with residual heat. Also, ensure your rice is thoroughly rinsed to remove excess starch before cooking.

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