Burmese Chicken Fried Rice with Turmeric and Coconut
A fragrant rice stir-fry with tender chicken, turmeric, and coconut, finished with a hint of lime for bright, aromatic flavor. This asian-inspired one pot ready in about 40 minutes pairs day-old rice, chicken breast, turmeric powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 cups day-old rice
- 12 oz chicken breast
- 1 tsp turmeric powder
- 1/4 cup coconut milk
- 2 shallots
- 2 cloves garlic
- 2 tbsp soy sauce
- 2 eggs
- 3 green onions
Instructions
- Step 1: Marinate chicken: Toss 12 oz diced chicken breast with 1 tsp turmeric powder and 1 tbsp soy sauce. Let rest for 10 minutes.
- Step 2: Cook chicken: Heat 1 tsp oil in a large skillet over medium-high heat. Add marinated chicken and cook for 5-6 minutes until golden and cooked through. Remove and set aside.
- Step 3: Sauté aromatics: Add 2 chopped shallots and 2 minced garlic cloves to the skillet. Sauté for 2 minutes until fragrant.
- Step 4: Stir-fry rice: Add 3 cups day-old rice and 1/4 cup coconut milk to the skillet. Stir constantly for 3 minutes until rice is heated through and slightly crispy.
- Step 5: Finish rice: Return cooked chicken to skillet. Add 1 tbsp soy sauce and 2 beaten eggs. Stir-fry for 2 minutes until eggs are set. Mix in 3 sliced green onions and serve immediately with lime wedges.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Burmese Chicken Fried Rice with Turmeric and Coconut take to make?
Total time is about 40 minutes (25 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Burmese Chicken Fried Rice with Turmeric and Coconut?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep day-old rice from drying out.
Can I substitute ingredients in Burmese Chicken Fried Rice with Turmeric and Coconut?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Burmese Chicken Fried Rice with Turmeric and Coconut for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Burmese Chicken Fried Rice with Turmeric and Coconut?
Asian one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
