This easy and flavorful Chicken Fried Rice from Jamie Oliver is a quick, nutritious meal that’s perfect for busy weeknights. With tender chicken, crispy bacon, and a mix of vegetables, this dish is both satisfying and customizable. It’s a simple, one-pan recipe that’s sure to please the whole family.
Ingredients Needed
Baked Fried Rice:
- 1½ cups (300g) long-grain white rice, uncooked
- 1½ cups (375ml) low-salt chicken stock
- 1½ tbsp light soy sauce
- 1 tbsp Chinese cooking wine
- 2 garlic cloves, finely minced
- ¼ tsp white pepper
- 2 cups (270g) frozen diced vegetables (carrots, peas, and corn mix), still frozen
- ¾ cup (100g) chopped bacon or ham (store-bought chopped bacon recommended)
Marinated Chicken:
- 500g chicken thigh fillets, cut into 1.5 cm (½ inch) pieces
- 1 tbsp oyster sauce
- 1 tbsp Chinese cooking wine
- 1 tbsp light soy sauce
- 2 tsp sesame oil
- 1 garlic clove, finely minced
To Finish:
- 2 eggs, scrambled (optional)
- 2 tsp sesame oil
- 1 green onion stem, finely sliced
How To Make Chicken Fried Rice
- Preheat the oven: Preheat the oven to 200°C (180°C fan-forced) or 400°F.
- Bake the rice: Place the rice, chicken stock, soy sauce, cooking wine, garlic, and white pepper into a 23 x 33 cm (9 x 13 inch) metal pan (avoid ceramic or glass). Shake to spread the rice evenly, ensuring it’s submerged in the stock. Sprinkle the frozen vegetables and bacon on top, then cover with foil. Bake for 25 minutes.
- Marinate the chicken: While the rice is baking, combine the chicken thigh pieces with the oyster sauce, Chinese cooking wine, soy sauce, sesame oil, and garlic in a bowl. Mix well and set aside to marinate.
- Bake uncovered: After 25 minutes, remove the foil, then spread the marinated chicken evenly over the rice. Bake uncovered for an additional 20 minutes.
- Rest and serve: Once done, remove from the oven and cover with the reserved foil. Let it rest for 10 minutes. Use a rubber spatula to gently break up the rice and stir it. If desired, add the scrambled eggs, drizzle with sesame oil, and sprinkle with sliced green onion. Toss everything together and serve!
Recipe Tips
- Keep the rice submerged: When baking the rice, make sure it is fully submerged in the stock. This helps the rice cook properly and absorb all the flavors.
- Marinate the chicken well: Let the chicken marinate for at least 15 minutes, or longer if you have time. This adds extra flavor to the dish.
- Scramble eggs separately: For best results, cook the eggs on the stove in a frying pan, not in the oven. This will give them the right texture and prevent them from becoming rubbery.
- Rest the rice before serving: After baking, cover the dish with foil and let it rest for 10 minutes. This helps the rice settle and makes it easier to stir and serve.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Chicken Fried Rice cool to room temperature. Then, place it in an airtight container and refrigerate for up to 3 days.
- Freeze: To freeze, allow the fried rice to cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. When ready to eat, thaw overnight in the fridge before reheating.
- Reheat: Heat the rice in a pan over medium heat, adding a splash of water or chicken stock to help prevent it from drying out. Stir occasionally and cook for 5–7 minutes, until fully heated.
Nutrition Facts
Serving Size: 1 cup
- Calories: 240
- Total Fat: 3g
- Saturated Fat: 0.5g
- Cholesterol: 40mg
- Sodium: 800mg
- Potassium: 210mg
- Total Carbohydrate: 42g
- Dietary Fiber: 1g
- Sugars: 4g
- Protein: 10g
Try More Jamie Oliver Recipes:
- Jamie Oliver Chicken Filo Pie
- Jamie Oliver Chicken Chilli Con Carne
- Jamie Oliver Chicken Cacciatore Slow Cooker
- Jamie Oliver Chicken And Bacon Casserole
Jamie Oliver Chicken Fried Rice
Description
This easy and flavorful Chicken Fried Rice from Jamie Oliver is a quick, nutritious meal that’s perfect for busy weeknights. With tender chicken, crispy bacon, and a mix of vegetables, this dish is both satisfying and customizable. It’s a simple, one-pan recipe that’s sure to please the whole family.
Ingredients
Baked Fried Rice:
Marinated Chicken:
To Finish:
Instructions
- Preheat the oven: Preheat the oven to 200°C (180°C fan-forced) or 400°F.
- Bake the rice: Place the rice, chicken stock, soy sauce, cooking wine, garlic, and white pepper into a 23 x 33 cm (9 x 13 inch) metal pan (avoid ceramic or glass). Shake to spread the rice evenly, ensuring it’s submerged in the stock. Sprinkle the frozen vegetables and bacon on top, then cover with foil. Bake for 25 minutes.
- Marinate the chicken: While the rice is baking, combine the chicken thigh pieces with the oyster sauce, Chinese cooking wine, soy sauce, sesame oil, and garlic in a bowl. Mix well and set aside to marinate.
- Bake uncovered: After 25 minutes, remove the foil, then spread the marinated chicken evenly over the rice. Bake uncovered for an additional 20 minutes.
- Rest and serve: Once done, remove from the oven and cover with the reserved foil. Let it rest for 10 minutes. Use a rubber spatula to gently break up the rice and stir it. If desired, add the scrambled eggs, drizzle with sesame oil, and sprinkle with sliced green onion. Toss everything together and serve!
Notes
- Keep the rice submerged: When baking the rice, make sure it is fully submerged in the stock. This helps the rice cook properly and absorb all the flavors.
- Marinate the chicken well: Let the chicken marinate for at least 15 minutes, or longer if you have time. This adds extra flavor to the dish.
- Scramble eggs separately: For best results, cook the eggs on the stove in a frying pan, not in the oven. This will give them the right texture and prevent them from becoming rubbery.
- Rest the rice before serving: After baking, cover the dish with foil and let it rest for 10 minutes. This helps the rice settle and makes it easier to stir and serve.
Jamie Oliver Chicken Fried Rice