Chicken Un-Fried Rice-1-6Here’s my dilemma. I love fried rice but I don’t love those pesky calories. So I came up with a solution and created a Chicken Un-Fried Rice that has all the flavors and not the calories! I did this by reducing the oil content and skipped the frying all together. I focused more on getting flavor from the seasonings and boy is this un-fried rice amazing!Chicken Un-Fried Rice-1-8 It was definitely a hit and we certainly didn’t miss the fried element. I don’t want you mislead you into thinking that this is a diet meal, it is not but you certainly won’t feel as guilty as eating the real thing! I used a combination of chicken and lap cheong (chinese sausage); the lap cheong is an extremely important flavor component in this dish and I would not recommend eliminating it.Chicken Un-Fried Rice-1-5



  • 1 lb boneless chicken thighs, cut into thin strips
  • 5 links chinese sausage, cut into thin slices
  • 2 tbsp soy sauce
  • 2 tbsp brown sugar
  • A drop of sesame oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tbsp crushed ginger
  • 1 ½ tbsp crushed garlic
  • 2 tsp canola oil
  • 5 scallion, thinly sliced
  • 2 cups long grain rice
  • 3 cups water


  • In a medium sized bowl, add chicken, soy sauce, brown sugar, sesame oil, salt, black pepper, ginger and garlic and stir to combine. In a large, heavy bottom pot over high heat, add canola oil. When oil is hot add, chicken and stir fry for 5 minutes. Next add sausage and cook for an additional 2 minutes. Add rice and half of the scallion and bring to a boil. Stir, making sure to scrap the bottom. Cover pot and reduce heat to low. Cook for 20-25 minutes until the rice has absorbed all the liquid and is cooked. Fluff with a fork and garnish with remaining scallion.
Author: Jehan Powell