Fried Rice with Crispy Chicken Breast


Fried rice with crispy chicken is one of the most classic Asian dishes arouond. If you have some cold cooked rice from the day before, it only takes half an hour to make.


Pan-fried chicken

2 pcs. Chicken breast with skin on

2 tbsp. Oil, for frying

Fried rice

1 pcs. Onion

1 pcs. Garlic cloves

2 pcs. Carrot

150-400 gram Broccoli

1 pcs. Celery

2 pcs. Scallions

0.5 dl Oil, for frying

2 pcs. Eggs

200 gram Rice, cooked

1 tbsp. Soy sauce

1 tbsp. Fish sauce


Fry the chicken breasts

If you have the time, then place the chicken breasts on a plate and put them in the fridge overnight to dry out the skin.

Heat the pan to 175 °C. Add oil to the pan and fry the chicken breasts, skin side down, for 15 minutes.

Flip the chicken and fry the other side for 5 minutes.

Make the fried rice

Cut all the vegetables into cubes about ½ cm in size. Chop the garlic finely.

Heat the pan to 220 °C and add the oil.

Fry the onions and garlic until translucent. Add the firm vegetables (carrots and broccoli) and then the more delicate vegetables (celery and spring onions).

Add the eggs, stir them together in the pan. Fry the eggs until they just set, but not too firm.

Add the rice and heat them through. Then add the soy sauce and fish sauce.

The dish should only need to be cooked for about 5 minutes in total.

Serve the fried rice with the chicken breasts.