Making a great vegetable and chicken stir fry rice starts with the way you prepare and temper the rice itself. For three adults, you will need about two cups of dry long grain white rice or jasmine rice.

Preparing and Cooking the Rice

The most important rule for stir fry rice is that the rice should be cooked ahead of time and completely cooled. Freshly cooked hot rice is too moist and will turn into a mushy clump in the pan.

First, wash your two cups of dry rice in cold water. Rub the grains gently with your hands and drain the cloudy water. Repeat this three or four times until the water runs clear. This removes excess starch so the grains stay separate.

To cook the rice, place the washed grains in a pot with three cups of water. Bring the water to a boil over high heat. Once it is boiling, turn the heat down to the lowest setting and cover the pot with a tight lid. Let it simmer for fifteen minutes. Do not lift the lid during this time. After fifteen minutes, turn off the heat and let the rice sit covered for another five minutes.

Tempering the Rice

Tempering the rice means preparing the grains so they stay firm and flavorful during the high heat of the stir fry. Once the rice is cooked and rested, spread it out on a large flat tray or baking sheet. This allows the steam to escape quickly.

Once the rice reaches room temperature, place the tray in the refrigerator for at least two hours or even overnight. Cold rice is firmer and easier to fry. Just before you start cooking the chicken and vegetables, take the cold rice out and use your fingers to gently break up any large clumps so every grain is individual.

Cooking the Stir Fry

To serve three adults, you will need two large chicken breasts cut into small bite sized pieces. You will also need two cups of mixed vegetables like chopped carrots, peas, and bell peppers.

First, heat a large pan or a wok with two tablespoons of vegetable oil. Add the chicken pieces and cook them until they are golden brown and cooked all the way through. Remove the chicken from the pan and set it aside.

In the same pan, add a little more oil if needed. Add a tablespoon of minced garlic and a teaspoon of grated ginger. Stir these for thirty seconds until they smell good. Add your vegetables and cook them for three to four minutes until they are tender but still have a bit of a crunch.

Combining the Dish

Turn the heat up to high and add your cold tempered rice into the pan with the vegetables. Toss the rice constantly for two minutes so the oil coats every grain and the rice starts to toast slightly.

Return the cooked chicken to the pan. Pour in three tablespoons of soy sauce and one teaspoon of toasted sesame oil. Continue to toss and stir everything together for another two minutes until the rice is steaming hot and has taken on a light brown color from the sauce. Taste the rice and add a small pinch of salt or a little more soy sauce if you prefer.

Serve the dish immediately while it is hot.