Crispy Chicken with Greens Fried Rice

The Crispy Chicken with Greens Fried Rice combines the indulgence of golden, crunchy chicken thighs with the freshness of vibrant green vegetables, all tossed together with fragrant rice. This dish offers a harmonious balance of textures and flavors, making it a delightful meal for any occasion.

Not only is this recipe delicious, but it’s also quick and straightforward to prepare, making it perfect for busy weeknights. The addition of nutrient-rich greens and lean protein ensures a wholesome dish that doesn’t compromise on taste. Serve it with optional fresh garnishes and a hint of chili crisp oil for an extra kick.

Full Recipe:

Ingredients:

For the Chicken:

• 4 skin-on boneless chicken thigh pieces

• Sea salt

• 1 tbsp vegetable oil

For the Greens Fried Rice:

• 1½ tbsp vegetable oil

• 4 garlic cloves, chopped

• 1 onion, diced

• ½ cup diced Chinese sausages (lap cheong)*

• 2 cups sliced Asian green vegetables (e.g., bok choy, Chinese kale)

• 1 cup baby spinach

• 2 eggs, lightly whisked

• 4 cups cooked rice

• 2 tbsp light soy sauce

• 1 spring onion (scallion), finely sliced

• Freshly ground black pepper

To Serve (Optional):

• Cucumber slices

• Radishes

• Sliced red chili

• Chili crisp oil

Directions:

1. Prepare the Chicken:

   • Pat the chicken thighs dry with paper towels. If pieces are large, use scissors to cut them in half. Season generously with sea salt.

   • Heat a heavy-based pan over high heat. Once hot, add 1 tablespoon of vegetable oil, then place the chicken pieces skin-side down. Cover with a sheet of baking paper and press down with another frying pan to ensure even cooking.

   • Cook for 6 minutes until the skin is golden and crispy. Flip the chicken and cook for an additional 2 minutes until fully cooked. Remove from heat and keep warm.

2. Cook the Greens Fried Rice:

   • Heat a wok over high heat until smoking. Add 1 tablespoon of vegetable oil.

   • Add the chopped garlic, diced onion, and diced Chinese sausage. Stir-fry for 2 minutes until the onion begins to brown.

   • Incorporate the sliced Asian greens and baby spinach. Cook for another 2 minutes until the vegetables are wilted.

   • Push the mixture to one side of the wok. Add the remaining ½ tablespoon of oil to the empty side, then pour in the lightly whisked eggs. Allow them to set for 2-3 minutes before breaking them up and mixing with the vegetables.

   • Add the cooked rice to the wok. Drizzle the light soy sauce around the edges of the wok to create a sizzling effect, then toss everything together until well combined.

   • Remove from heat and stir in the sliced spring onion. Season with freshly ground black pepper to taste.

3. Serve:

   • Slice the crispy chicken thighs.

   • Serve the greens fried rice topped with the sliced chicken. Accompany with cucumber slices, radishes, sliced red chili, and a drizzle of chili crisp oil if desired.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes

Kcal: Approximately 450 kcal per serving | Servings: 4

When it comes to home-cooked meals that deliver both on flavor and nutrition, Crispy Chicken with Greens Fried Rice checks every box. This dish is a celebration of contrasting textures and well-balanced flavors—crispy, golden chicken paired with fluffy, savory rice packed with green veggies. Whether you’re looking for a wholesome dinner option, a fun twist on traditional fried rice, or just something that satisfies everyone at the table, this recipe is a keeper.

A Fusion of Comfort and Health

Fried rice has long been a staple in Asian cuisine, particularly in Chinese, Thai, and Malaysian cooking. What makes it so popular? It’s endlessly adaptable, uses leftover rice as its base, and provides a hearty, satisfying meal in one pan. In this modern twist, Marion Grasby cleverly skips the deep fryer and instead opts for a stovetop method that delivers ultra-crispy chicken skin without all the oil.

Combining this crispy chicken with greens-packed fried rice elevates the entire dish. It’s comforting but not heavy, indulgent yet nutritious. It’s the kind of meal that feels like a weekend treat, but is healthy and quick enough for a midweek dinner.

Why This Recipe Works

1. Crispy Skin Without Deep Frying
   Traditionally, fried chicken requires a deep fryer, a lot of oil, and a lot of cleanup. But this version gets the same crispy results with a clever pan-pressing method. By cooking the chicken skin-side down and using another pan to press it, you render the fat from the skin slowly, resulting in that irresistible golden crunch. No breading needed.
2. Balanced Nutrition
   Greens like bok choy, Chinese broccoli, and spinach are not only vibrant and fresh—they’re also loaded with vitamins A, C, K, and iron. Paired with lean protein from the chicken and energy-sustaining carbs from the rice, this meal checks the box for a complete macro-nutrient meal.
3. One-Pan Fried Rice Goodness
   The fried rice itself is a flavor bomb. Chinese sausage adds a touch of sweetness and umami, garlic and onion build the flavor base, and soy sauce brings everything together. The vegetables are sautéed quickly to preserve their crunch and nutrients, while the eggs are scrambled right in the wok for a classic fried rice touch.
4. Customizable for Any Diet
   This recipe is incredibly versatile. Want to make it vegetarian? Swap the chicken and sausage for tofu or mushrooms. Watching your sodium intake? Use low-sodium soy sauce. Need it gluten-free? Opt for tamari instead of soy sauce. It’s a flexible meal that fits into any lifestyle.

Cooking Tips for Perfect Results

• Use Day-Old Rice:
  For the best texture, use cold, day-old rice. Fresh rice tends to be too moist and sticky for frying. If you’re in a pinch, spread freshly cooked rice out on a baking sheet and chill it in the freezer for 20 minutes before using.
• Don’t Crowd the Wok:
  When making fried rice, cooking in batches is key to achieving that perfect stir-fried flavor. Overcrowding the pan causes steaming instead of frying.
• Pat Chicken Dry:
  For ultra-crispy chicken skin, make sure your chicken is completely dry before it hits the pan. Moisture is the enemy of crispiness.
• Control Your Heat:
  Keep your wok hot but not smoking. A well-heated pan ensures a quick stir-fry that preserves the color, crunch, and nutrients of your veggies.

Make It a Complete Meal

This dish stands alone beautifully, but you can level it up with a few sides or toppings:

• Pickled cucumbers or radishes for a tangy crunch
• Chili crisp or sambal oelek if you like a little heat
• A fried egg on top for an extra protein boost
• Toasted sesame seeds or crushed peanuts for a nutty flavor layer

Cultural Notes and Inspiration

This dish draws inspiration from Southeast Asian and Chinese-style home cooking, where rice is the heart of the meal. Marion Grasby, a food creator of Thai-Australian heritage, brings a global twist to her recipes—melding technique with accessibility. Her take on no-fry chicken is not just clever—it’s healthier, quicker, and less intimidating for home cooks.

The use of Chinese sausage (lap cheong) in the fried rice adds depth and authenticity. Lap cheong is sweet, fatty, and aromatic—a little goes a long way in flavoring the entire dish. If you can’t find it, diced ham or even bacon are great substitutes.

Meanwhile, the emphasis on greens like bok choy, gai lan, or even kale shows how this dish embraces nutrient-rich ingredients in a way that feels natural, not forced. It’s about balance—a little richness, a lot of freshness, and bold flavor throughout.

Perfect for Meal Prep

This meal is also a dream for meal-prepping. The fried rice holds up well in the fridge for 3-4 days and reheats beautifully. Simply store the chicken separately so it maintains its crispiness. Reheat the rice in a pan over medium heat with a splash of water or broth to bring it back to life.

Make a big batch and portion it out in lunch containers—it’s a meal that keeps you full, energized, and satisfied all week long.

Why You’ll Love It

• It’s a restaurant-quality dish made with everyday ingredients.
• It’s ready in 30 minutes, ideal for busy weeknights.
• It’s loaded with color, texture, and flavor—every bite is exciting.
• It offers a nutritionally balanced profile of protein, veggies, and carbs.
• It looks stunning on the plate, making it perfect for entertaining or sharing online.

In Summary

Crispy Chicken with Greens Fried Rice isn’t just another dinner recipe—it’s a game-changer. It brings together the best parts of comfort food with the wholesomeness of fresh greens and the punch of umami-packed ingredients. It’s fast, flexible, and family-friendly. Whether you’re cooking for a crowd or prepping meals for the week, this dish will quickly earn a spot in your regular rotation.