Chicken and vegetables fried rice

Preparation :25 min Cooking :20 min
Difficulty :medium
Servings :4

I have always been a fan of fried rice. This version with chicken and vegetables will make you fall in love again with this simple yet tasty dish. Of course, I add about one litre of soya sauce before eating it… I think I am addicted to soya sauce?


  • 4 tablespoons olive oil
  • 3 celery sticks, sliced
  • 3 big carrots, cut lengthwise then sliced
  • 3 garlic cloves, finely chopped
  • 1 yellow onion, finely chopped
  • 1/4 teaspoon sesame oil
  • 1 teaspoon Italian spices
  • 1 teaspoon dried parsley
  • 600g skinless and boneless chicken breast, cut in cubes
  • 1/4 cup soya sauce
  • 10 big white mushrooms, cut in four
  • 150g snow peas, prepared and cut in half
  • 5 cups cooked basmati rice ( 1 1/2 cup raw rice )
  • 3 eggs
  • 2 cups chinese napa cabbage, cut in bug cubes
  • Salt and ground pepper


  • Heat the olive oil in a big pot at medium temperature. Add the celery and carrots and cook for 5 minutes while stirring often.
  • Add the garlic, onion, spices and sesame oil. Continue cooking for 2 minutes and stir well. Season with salt and pepper.
  • Add the chicken and soya sauce then cook for 4 minutes while stirring often. As you can see in this recipe, stirring is key HAHAHA. Throw in the mushrooms and keep on cooking for 2-3 minutes more.
  • Crank heat to maximum, add the rice and stir well. Form a hole in the center of the rice in order to see the bottom of the pot. Crack in the eggs and beat them for about 1 minute so that they start cooking a bit. Stir everything together and keep on cooking for 5 minutes more!
  • Remove from heat, add the Chinese cabbage and stir well. Serve immediately and add as much soya sauce as you  like!
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Our wine stewards suggest

+- 15$ Château Coupe Roses Les Plots 2013

I simply love the 500 ml format for the romantic week night lunches. This minervois has everything to love from south France. Raspberry, pepper and scrubland notes, all with a fresh and light character.

+- 30$ Pascal Marchand Bourgogne Pinot Noir 2011

When I hesitate between white and red on a meal, I often opt for the Burgundy region. They offer light and elegant pinots that we want to drink with all our meals.

L'Écume, À l'Abri de la Tempête

This pilsner from Îles de la Madeleine will seduce you with refreshing notes of cereals, honey, flowers and citrus fruits. Slightly salty and very dry, it will be paired well with the salty taste of the soy sauce and the grilled-coked ingredients. This thirst-quenching beer will highlight the spicy aromas of the dish.

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