Why You’ll Love this Asian Chicken Fried Rice
If you’re looking for a weeknight dinner that checks all the boxes, this Asian Chicken Fried Rice will quickly become your go-to recipe. It’s low-GI, packed with protein, and comes together in just minutes—can dinner get any better?
I love how this dish combines lean chicken breast with colorful veggies and hearty chickpeas, creating a balanced meal in one skillet. The basmati or brown rice keeps things low-GI while maintaining that perfect texture we all crave.
And can we talk about the flavor? That combination of sesame oil, light soy sauce, and fresh bean sprouts delivers authentic Asian flair without drowning in sodium or fat.
Need to clean out your fridge? This recipe welcomes substitutions based on whatever vegetables you have on hand.
What Ingredients are in Asian Chicken Fried Rice?
Asian chicken fried rice is a delightful, balanced meal that combines protein, vegetables, and grains in one satisfying dish. What makes this recipe special is that it’s designed to be lower on the glycemic index, making it a smarter choice for those watching their blood sugar levels. The combination of lean chicken, colorful vegetables, and aromatic seasonings creates a restaurant-quality dish that’s actually quite simple to prepare at home.
- 1½ cups low-sodium, low-fat chicken broth
- ¾ cup basmati rice or brown rice
- 1 pinch salt
- 1 teaspoon sesame oil
- 2 boneless skinless chicken breasts, chopped
- 1 cup sliced mushrooms
- 1 green onion, chopped
- 2 carrots, diced
- ½ cup celery, sliced
- 1 cup cooked chickpeas
- ¼ cup light soy sauce
- 2 cups bean sprouts
When shopping for these ingredients, quality matters, especially for the sesame oil which provides that distinctive Asian flavor. You might notice that this recipe uses chickpeas, which isn’t traditional but adds extra protein and fiber to keep the glycemic index low. Feel free to substitute vegetables based on what’s in season or what you have on hand—the beauty of fried rice is its flexibility. Just remember that using cold, pre-cooked rice actually works better than freshly made, as it prevents the dish from becoming mushy, though this recipe cooks the rice fresh.
How to Make this Asian Chicken Fried Rice
Making this Asian Chicken Fried Rice starts with perfectly cooked rice as your foundation. In a saucepan, bring 1 1/4 cups of low-sodium, low-fat chicken broth to a boil with 3/4 cup basmati or brown rice and a pinch of salt. This is where patience pays off—reduce the heat to low, cover the pan, and let it simmer for about 25 minutes until all that flavorful broth gets absorbed into each grain. When it’s done, fluff the rice with a fork to separate the grains and set it aside while you work on the rest of the dish. The rice will continue to steam a bit as it rests, which is exactly what we want.
Now for the colorful, protein-packed mixture that makes this dish so satisfying. Heat 1 teaspoon of sesame oil in a large non-stick skillet over medium-high heat, then add 2 boneless skinless chicken breasts (chopped into bite-sized pieces) and 1 cup of sliced mushrooms. Cook this for about 8 minutes, stirring occasionally, until the chicken is fully cooked with no pink showing.
Once that’s done, it’s time to layer in the flavors—add 1 chopped green onion, 2 diced carrots, 1/2 cup of sliced celery, and 1 cup of cooked chickpeas. Toss in your cooked rice and stir everything together for about 2 minutes, letting all those ingredients get acquainted with each other. The kitchen smells amazing at this point, trust me.
For the final touch, pour in the remaining chicken stock and 1/4 cup of light soy sauce, letting everything cook for another 5 minutes so the rice can soak up those savory flavors. For optimal results, consider using a wok cooking system which provides even heat distribution and more surface area for stir-frying ingredients. Right at the end, add 2 cups of bean sprouts and toss quickly to combine—they’ll add the perfect fresh crunch without getting too soft. The magic of this dish is in the balance: tender chicken and rice, crunchy vegetables, and that umami-rich sauce coating every bite. Serve it up hot, maybe with a sprinkle of extra green onions on top for color, and watch everyone reach for seconds.
Asian Chicken Fried Rice Substitutions and Variations
One of the best aspects of this chicken fried rice recipe lies in its flexibility—you can swap out ingredients based on what’s in your fridge or pantry without losing that signature Asian flavor profile.
Don’t have basmati rice? Brown rice works perfectly for a nuttier flavor and even lower glycemic index. Vegetarians can skip the chicken and double up on chickpeas or add firm tofu. I’m a big fan of mixing up the vegetables too—snap peas, broccoli florets, or diced bell peppers can replace any of the original veggies.
For different flavor dimensions, try adding minced ginger, garlic, or a dash of five-spice powder. Want something spicier? A drizzle of sriracha or a sprinkle of red pepper flakes will give it that perfect kick. Who needs takeout with options like these?
What to Serve with Asian Chicken Fried Rice
While customizing your fried rice opens up endless possibilities, pairing it with complementary dishes creates a complete Asian-inspired feast. I love serving it alongside crispy spring rolls or dumplings for that perfect textural contrast. A simple cucumber salad with rice vinegar dressing cuts through the richness, rejuvenating your palate between bites.
For a more substantial spread, consider adding teriyaki glazed salmon or lemongrass beef skewers. Vegetable side dishes like garlicky bok choy or stir-fried broccoli in oyster sauce round out the meal beautifully. Can you imagine the colorful spread on your dinner table?
Don’t forget about soups! A small bowl of hot and sour soup or miso makes an excellent starter. Trust me, your guests will be impressed by the thoughtful combinations.
Final Thoughts
How completely has this simple chicken fried rice recipe transformed my weeknight dinner routine! There’s something magical about combining those protein-packed chicken pieces with nutritious veggies and hearty rice. The low-GI approach means I’m getting sustained energy without the crash, which is perfect for busy evenings.
I love that this dish offers so much versatility. Don’t have chickpeas? Swap in edamame. Not a fan of mushrooms? Try water chestnuts instead. The possibilities are endless.
What really sets this recipe apart is the balance of flavors—savory soy sauce, aromatic sesame oil, and the fresh crunch of bean sprouts. Ready in about 35 minutes, it’s quicker than takeout and so much healthier. Your family will thank you!