About the Recipe
This One-Pot Chicken Fried Rice recipe was discovered by accident during a layover when we needed a quick and wholesome meal at the airport. With just one pot and one hour, you can have a delicious, satisfying dish—perfect for travelers or anyone short on time. Unlike traditional fried rice, which calls for leftover rice, this method cooks the rice fresh in the pot, saving you an extra step and busting the myth that only day-old rice will work. It's a time-saver that’s hearty, flavorful, and fuss-free!

Ingredients
3 cups white rice, washed and rinsed
1 medium carrot, diced
1/2 cup long beans, diced
1/2 onion, diced
1/2 cup broccoli and cauliflower florets (optional)
3 tablespoons extra virgin olive oil
500g chicken breast, diced (organic if possible)
2 pinches of salt
1 pinch of black pepper
Preparation
Heat the Pot
Heat a large pot over medium heat and add the EVOO. Add the diced onions and stir-fry until they start to caramelize, becoming soft and slightly golden.
Cook the Chicken
Add the diced chicken breast to the pot along with salt and black pepper. Stir well and cook until the chicken is mostly white and almost fully cooked.
Add Vegetables
Add the diced carrots and any optional vegetables (broccoli, cauliflower, long beans) to the pot. Stir-fry everything together for a few minutes. For crunchier vegetables, you may stir-fry them separately and add them later.
Add Rice and Water
Spread the rinsed rice evenly over the chicken and vegetable mixture in the pot. Pour 3.2 cups of water over the rice.
Simmer on Low Heat
Cover the pot with a lid, reduce the heat to low, and let it cook for about 16 minutes. Monitor the water level by carefully moving the rice at the edges with a spatula.
Steam and Serve
Once the water is fully absorbed, turn off the heat and let the rice steam with the lid on for an additional 10 minutes. After steaming, uncover and gently stir everything together.
Serve your chicken fried rice warm for a complete, flavorful meal!