This post may contain affiliate links. Please read my disclosure policy. Salty and savory rice that is just flavorful enough to be a perfect pairing for the Sticky Asian Chicken. With or without the peas, this is a rice that was declared two thumbs up by all of my boys. My youngest emptied his bowl twice and still asked for more. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.
What I ended up with is an Asian rice pilaf that packs one powerful flavor punch. This rice will now be on heavy rotation in my kitchen. I just added a couple more ingredients, which make all the difference in the world. Then I stirred in a handful of cilantro at the end to brighten the flavors. I also think stirring in some sliced green onions would be great to add even more flavor. As I said, we served our Asian rice pilaf with teriyaki steak, but it would also be great with grilled fish or chicken.
Separate green tops from green onions, and diagonally chop; set aside. Cut green onion bottoms into 1-inch pieces; set aside. Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons oil to pan, swirling pan to coat evenly. Transfer rice mixture to a large bowl.
Hands up everyone who would make fried rice more often but you never seem to have day old cooked rice when the craving hits? With the added bonus of a tasty Asian marinated chicken AND veggies to make a complete dinner in one pot! This One Pot Chinese Chicken and Rice starts off with a simple Asian chicken marinade that doubles as the sauce to flavour the rice. In my world, this is the bare minimum I would put in a Chinese sauce or marinade — whether a stir fry sauce, noodles or a pouring sauce. Anything less and the flavour will taste flat.