Recipe For An Asian Rice Pan

You can make an Asian rice pan yourself and you don’t have to go to a restaurant where you don’t know all the ingredients.

Asian rice pan recipe

Our recipe for Asian rice stir-fries is delicious and easy to prepare, without any flavor enhancers or other ingredients that might come into the pan in a snack bar or restaurant, but not if you make the Asian vegetable stir-fry yourself and enjoy it at least as much.

Asian rice pan with chicken

The Asian rice pan basically consists of two main ingredients that we want to take a closer look at: rice and chicken. As banal as it sounds, you should think about what you are actually eating and what you should pay attention to when buying the ingredients for the Asian rice pan.

Asians eat a lot of rice. Is that the reason why they are usually so slim? Rice is a virtually fat-free cooking ingredient that is filling, cheap and rich in minerals such as potassium. You should leave the potatoes lying around more often for the small white grains!

A classic ingredient, not only for the Asian rice pan, is chicken. However, this meat is being criticized more and more because it promotes antibiotic resistance and is not always as healthy as it sounds. Find out all about rice and chicken!

delicious asian rice pan


Rice is the staple food in Asia, but it is also grown in Europe, for example in the Po Valley in Italy. There are basically two different types of rice:

  • Long grain rice and
  • Short grain rice

Short grain rice is used, for example, in rice pudding or risotto. Strictly speaking, the dark rice we sell as “wild rice” is not wild rice at all, just a variety with a brown outer skin and a particularly nutty taste.

Whole grain rice is independent of the type of rice to which the silver membrane surrounding the grains still adheres. As a result, whole grain rice contains a lot of fiber, vitamins and minerals and is the healthiest way to eat rice. White rice contains hardly any fiber and has also lost most of the healthy ingredients through peeling and polishing.

Before it is sold, parboiled rice is treated with steam in such a way that some of its valuable ingredients are forced into the interior of the grain by the steam and thus up to 80% of the vitamins and minerals are still contained. However, if it is peeled (i.e. white) rice, the fiber content is almost zero.

Chicken for Asian rice pan


When you buy from the butcher, you can’t rely on the butcher to know where his chicken comes from. He often gets it from the wholesale market or slaughterhouse and knows little about its keeping and origin. In the supermarket you will only find a label that provides information about the country of origin, nothing more.

Basically, however, you should make sure, especially with chicken meat, that the meat comes from animals that have been raised under controlled organic rearing. The massive use of antibiotics is a problem especially in chicken husbandry – ultimately also for you, because the resulting antibiotic resistance can mean that the antibiotic no longer works for you in an emergency.

When preparing it, make sure that the meat is cooked everywhere.  The “pink” popular with lamb and beef dishes is not appropriate for chicken and can pose a health risk. The meat should also be at least 70 ° C warm / hot inside to be safe!

So fry the meat for our Asian rice pan really well!

asian rice pan

Recipe Asian rice pan

The Asian rice pan is easy to freeze or reheat the next day and can therefore be cooked well in advance. You need:

  • 1 cup of basmati or long grain rice
  • 2 cups of vegetable broth
  • 300g chicken (breast fillet)
  • 1 zucchini
  •  1 carrot
  • 1 red and 1 yellow pepper each
  • 1 onion
  • 100ml soy sauce
  • 100ml water
  • Pepper, salt, curry powder, paprika powder
  • oil

Cook the rice in the two cups of vegetable stock until almost done. Cut the vegetables into small cubes and the meat into bite-sized pieces. Fry the meat in oil and, after frying, season it with curry and paprika powder.

Fry the onions and diced carrots in oil until the vegetables are firm to the bite. Just before the end of the cooking time, add the zucchini and pepper cubes. Then mix the meat, vegetables and rice together in the pan and pour 100ml soy sauce and 100ml water over the mixture.

Cook the Asian vegetable pan for about 5 minutes until the liquid has evaporated and season with pepper, salt, paprika and curry powder. The Asian rice pan works particularly well in a coated wok, but also works in a large frying pan.

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