How do you store fried rice with chicken, ginger, and bean sprouts?

Let the fried rice cool completely and store it airtight in the refrigerator (2–3 days) or freeze it for up to 3 months.

Can I use fresh rice?

Yes, you can use fresh rice, but cooled rice works better because it's less sticky and fries up nicer.

Can I use other vegetables for the chicken fried rice?

Absolutely! Bell peppers, broccoli, or sugar snap peas go perfectly with chicken fried rice.

How do I make the fried rice spicier?

You can make the fried rice spicier by adding chili pepper, sambal, or chili flakes while frying.

Can I meal prep this chicken fried rice?

Yes, fried rice with chicken is even ideal for that! If desired, store the toppings separately for extra crunch when reheating.

Fried rice with chicken and bean sprouts

Name: Fried rice with chicken and bean sprouts
Cook time: 15 min
Total time: 15 min
Yield: 2p
Ingredients: 150 g long-grain rice, cooked and cooled; 250 g boneless, skinless chicken thigh fillet; 1 leek; 0.5 cucumber; 150 g bean sprouts; 1 thick carrot; 1 onion; 2 cloves garlic; 3 tbsp soy sauce; 1 tbsp agave/honey; 1 tbsp Santa Maria five spice seasoning; Salt and pepper; Juice of 1 lime; 1 tbsp grated ginger; 2 tbsp peanut oil; 80 g peanuts; 1 spring onion

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15min

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Easy

When I'm short on time but still want something full of flavor on the table, I always reach for this fried rice with chicken. In just fifteen minutes, I have a stir-fry dish packed with ginger, crunchy bean sprouts and spicy five-spice seasoning ready to go. I prefer to use rice from the day before, since cold, leftover rice fries up much better and loosens up nicely in the wok compared to freshly cooked rice. Be sure to finish it off with a tasty fried egg on top, letting that creamy yolk run through the rice. It's such a quick favorite that always makes you happy. Full of flavor, fresh and a little crunchy!

Ingredients

What do you need?

Quantity: 2p

Fried rice
150 g long-grain rice, cooked and cooled
250 g boneless, skinless chicken thigh fillet
1 leek
0.5 cucumber
150 g bean sprouts
1 thick carrot
1 onion
2 cloves garlic
3 tbsp soy sauce
1 tbsp agave/honey
1 tbsp Santa Maria five spice seasoning
Salt and pepper
Juice of 1 lime
1 tbsp grated ginger
2 tbsp peanut oil

Garnish
80 g peanuts
1 spring onion

150 g long-grain rice, cooked and cooled
250 g boneless, skinless chicken thigh fillet
1 leek
0.5 cucumber
150 g bean sprouts
1 thick carrot
1 onion
2 cloves garlic
3 tbsp soy sauce
1 tbsp agave/honey
1 tbsp Santa Maria five spice seasoning
Salt and pepper
Juice of 1 lime
1 tbsp grated ginger
2 tbsp peanut oil

80 g peanuts
1 spring onion

Make it veggie!

Replace the chicken with 250g mixed mushrooms (e.g., shiitake, button or oyster mushrooms). Marinate them in the same way as the chicken for extra flavour.

Preparation method

How do you make this?

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Put the soy sauce, honey/agave, five-spice powder, pepper, and salt in a bowl. Cut the chicken into cubes and add it, mix well and set aside.

Cook the rice as instructed on the package, rinse with cold water, and let it drain well.

Cut the onion into pieces and finely chop the garlic, peel the carrot, slice it thinly, and then cut it into fine strips, wash the leek and cut it into fine strips as well. Cut the cucumber in half, scoop out the seeds with a spoon, and cut it into thick sticks.

Heat the peanut oil in a large pot with garlic, onion, and ginger and sauté briefly, then add the chicken and brown it nicely, cooking for about 8 minutes until the chicken is cooked through. Then add the vegetables and rice, mix well and add the remaining soy sauce from the marinated chicken, let it cook for a few minutes, cover with a lid so the vegetables can cook but still remain crunchy, squeeze half of the lime over it, serving the other half on the plate.

Tips

Always use cooled rice (preferably from the day before) for the best result.
Stir-fry on high heat for that typical wok flavor.
Optionally, add an egg for extra creaminess.
Storage
Refrigerator: Let cool completely and store airtight for up to 2-3 days.
Freezer: Keeps for up to 3 months in portions.
Reheating: In a pan or microwave, add a splash of water or soy sauce to prevent drying out. Ensure the chicken is thoroughly heated.