Asian Chicken and Rice Casserole
This Asian Chicken and Rice Casserole is a 30 year old original recipe. It uses many fresh vegetables to make it even more healthy and to complete it as a 1 dish main course. Also, this is noted in our Main Dishes, Oven Dinners, Asian Cuisine, Chicken, and Rice categories.
Overview of this Asian Chicken and Rice Casserole
This involves a little more prep work but that’s because this particular main course doesn’t require you to make any vegetable side dishes. So, your time on the sides is gained for this one. It took about 5 years to narrow it down between Korean, Japanese, and Chinese cuisines. While it’s taken from several Eastern roots, it’s core came from a Korean chef at an Atlanta restaurant. Also, it’s remained unchanged for over 30 years.
Ingredients of Asian Chicken and Rice Casserole Recipe
The ingredients for this Asian Chicken and Rice Casserole are shown here. The amounts and options, of course, are shown in the actual recipe.
- White rice
- Chicken
- Sesame oil
- Sesame seeds
- Cabbage
- Green onions
- Regular onion
- Carrots
- red pepper
- minced garlic
- Seasonings Mixture: soy sauce, brown sugar, and honey
- So, keep reading to see about optional changes and substitutions
How To Make Asian Chicken and Rice Casserole
To begin with, these steps have been perfected over many years. Therefore, the recipe has all of them in a specific order to have the absolute minimum waiting time. Much of it is done while the white rice is cooking or the oven is preheating, which are all steps in the recipe. So, here are the summary steps of the preparations and cooking stages.
The Preparations Stages
There are many preparation tasks. At first, they’re very basic. However, they lead to more involved tasks like dicing vegetables. Overall, the order is specific to saving total time.
1. Start To Cook The White Rice
The rice cooking step lasts 25 minutes so this is done first.
2. Oil The Casserole Dish
3. Start To Preheat the Oven
4. Prep The Veggies
5. Make the Seasonings Solution
This is an easy seasonings solution that is made during this time and then set aside. It gets added for the last minute of stir-frying the veggies and rice mixture.
Cooking Stages
The 2 cooking stages are some short time stir-frying on the stovetop and then the final casserole baking in the oven.
6. Cut and Cook The Chicken
7. Short Stir-Fry The Veggies & Add In The Seasonings & Chicken
8. Make The Casserole & Bake
Then, fill the baking dish with this unique chicken rice mixture. After that, you’ll make some depressions and fill each with a slightly mixed raw egg. Then bake.
9. Serve The Meal
Finally, it can be served after baking. To serve, use a spatula to free up all sides. Then, cut each perfectly shaped serving defined by an egg on top.
Optional Changes When You Make Asian Chicken and Rice Casserole
- Cabbage can be replaced with Bok Choy.
- Cayenne red pepper can be replaced with red pepper flakes.
- Sesame seeds are optional and therefore not required.
- This uses 2 types of onions. So, if you don’t have both, double up on the other one.
- Instead of minced garlic, you can use garlic powder but cut the amount in half.
- Also, you can use leftover cooked chicken. Just cube it and toss it in early, along with the vegetables when stir-frying them.
Expert Tips for this Asian Chicken Rice 1 Dish Casserole
- Make it ahead: You can make the entire casserole in advance, then cover it tightly, and refrigerate it. When ready to bake the next day, set it out, remove the covering and start to preheat the oven. Add 5 minutes to the baking time.
- For the purpose of great Asian flavor, try to use the darker sesame oil that called names like “roasted sesame oil” or “toasted sesame oil”.
- Roasted sesame oil is much cheaper from an Asian grocery store or Amazon when you buy it in about a 2 quart size. Also, it stores well like other oils.
- Undoubtedly, try to avoid using any minute rice. In this situation, the consistency of that type of rice for this dish makes it mushy.
- When making the cooked white rice, avoid adding any salt or oil to its boiling water. See our detailed post and recipe on “How Do You Cook White Rice Unattended?” Also, see our popular “Guide To White Rice That Cooks Should Know”.
Use a spatula, not a spoon, to scrape the pan bottom when short stir-frying.
Storage of Leftover Asian Chicken and Rice Casserole
Overall, this chicken rice casserole can keep about 3 to 5 days in the fridge. In this case, just ensure its covered tightly. Also, you can reheat it, loosely covered, in the microwave or oven quite easily.
Nutrition of Asian Chicken and Rice Casserole
Altogether, there are a number of good nutritional values for this Far Eastern recipe of chicken and rice. For example, it’s only about 370 calories per serving, along with about 39 grams of carbs, and 11 grams of protein. Additionally, for more detailed nutritional values, tap the “Print Recipe” option.
Sides for Asian Chicken and Rice Casserole Recipe
Although you won’t need any vegetable side dishes for this one pot dish, it goes fantastic with minimal salads or fruits. So, here are a few to consider.
- Salad with Romain Lettuce
- Recipe for Cantaloupe Salad
- Simple Green Salad with Blue Cheese
- Simple apple sections
- Dish of pineapple chunks
Serving the Asian Chicken and Rice Casserole with a simple Romaine lettuce salad.
Conclusion of Asian Chicken and Rice Casserole Recipe
You’ve now learned how to make a very special Asian chicken and rice casserole one dish recipe. You’ve seen the reason for the orderly steps to save overall time and you have a complete meal with it. I think you’ll find everyone loves it and even those that aren’t partial to Asian foods. So, what are you waiting for? Plan on making it soon and and share it with others!
Asian Chicken and Rice Casserole Recipe
Recipe Resizer
Tap to change Ingredients Size or Nbr of Servings
Keep Screen Active
Ingredients
- 1 cup uncooked rice white long grain
- 2 cups water for rice
- 2 cups cabbage chopped
- 7 each green onions diced
- ½ medium yellow onion or sweet onion, diced
- ⅓ cup carrots diced or shredded
- 3 Tbsp sesame oil for cooking vegetables
- 4 tsp minced garlic or ½ amount garlic powder
- ¼ tsp cayenne red pepper
- ¼ cup soy sauce
- 2 Tbsp dark brown sugar
- 2 Tbsp honey
- 2 Tbsp sesame seeds optional
- 1½ lbs chicken 2 breasts per 1.5 lbs.
- 2 Tbsp sesame oil for cooking chicken
- 6 lge eggs
Instructions
- Boil the water in a pot. Then, add in the rice. Stir until reaching a boil again. Turn off burner, cover pot, & leave pot sitting on the turned off burner. It's done (unattended) in 25 minutes.1 cup uncooked rice, 2 cups water
- Prepare an oiled 2-qt (1.9 liter) casserole dish and set aside.
- Start to preheat oven to 375 °F.
- Prepare the vegetables (cabbage, onions, carrots) and add them into a large mixing bowl.2 cups cabbage, 7 each green onions, ½ medium yellow onion, ⅓ cup carrots
- Add into the veggies large mixing bowl, the cooked rice, garlic, red pepper, and sesame oil. Combine together to coat ingredients well and set bowl aside.3 Tbsp sesame oil, ¼ tsp cayenne red pepper, 4 tsp minced garlic
- Make the seasonings solution (soy sauce, brown sugar, honey, sesame seeds) and set aside.¼ cup soy sauce, 2 Tbsp dark brown sugar, 2 Tbsp honey, 2 Tbsp sesame seeds
- Cut up the chicken into small cubes. Stir-fry at medium-high in a large frying pan and sesame oil for about 5 minutes or until done. Remove meat from frying pan and put into a bowl and set aside.1½ lbs chicken, 2 Tbsp sesame oil
- Stir-fry the veggies rice mixture on medium-high in the same large frying pan for about 4 minutes. Scrape the bottom each ½ minute.
- Pour in the seasoning solution, mix in well. Then, cook an additional 1 minute, scraping bottom.
- Add the cooked chicken into the vegetable rice mixture. Distribute it well and evenly. Turn off the burner.
- Add the cooked mixture into the greased casserole dish.
- Make depression craters in the mixture for each egg. Crack open eggs to pour in a raw egg into each crater. Using a fork, break each yolk and very slightly mix each partially into the casserole mixture.6 lge eggs
- Bake in the preheated 375 °F oven for 35 minutes, uncovered, middle rack.
Nutrition
Other Related Recipes You Might Like
- Pork and Cabbage Stir Fry
- Stir Fry Zucchini and Yellow Squash
- One Pan Asian Chicken and Rice by Karina from CafeDelites
This is an amazing Asian dish. Loved the adding of an egg. I will certainly come back again.
My brother recommended I might like this Chicken and Rice casserole. He was totally right.
You are a really good webmaster. This recipe and others on your website have an amazing fast loading velocity. Also, the food related posts are a masterwork. You have done a fantastic job for a recipe site.
Hi Neat post and great Asian Casserole recipe!
Hey there. You have done a fantastic job on this Chicken & Rice dish. I’ll certainly recommend it to my friends.
My brothers loved it.