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Stir fry rice with chicken with vegetables, for a crowd

This recipe can serve up to 10 people if you do it in 16 inch wok
Total Time30 mins
Course: Main Course
Cuisine: Chinese, Thai
Servings: 10 people


  • 1,6 lb white, long grain rice 750g
  • 3 large carrots
  • 1 large overgrown zucchini, 3 normal sized zucchini or 1/3 cabbage head
  • 1 large onion
  • 1 large tomato
  • 1 medium spring onion or chives
  • 1/2 cup peanuts
  • 2 breasts chicken

for the marinade

  • 3 cloves garlic, finely chopped
  • 3 tbsp light soy sauce

For the sauce

  • 4 tbsp light soy sauce
  • 4 tbsp fish sauce or oyster sauce
  • 1 tbsp chili sauce
  • 1 tbsp sugar optional


  • Start stir-frying your veggies. Stir fry each vegetable separately, starting with the vegetable that takes the longest to cook, which is carrots. Follow with zucchini or cabbage. When you are done, continue with chicken. After the chicken is done, add eggs in the wok.
  • Eggs will be done in a second, and then immediately put in the rice and stir fry rice. When the rice is done, put in the sauce, sugar, and mix everything. Then add vegetables and mix again. In the end, add in onions, tomatoes, and spring onions or chives. Finish quickly, so things don't get soggy.