Garlic Chicken Fragrant Rice On a Budget Recipe -
Garlic Chicken Fragrant Rice On a Budget Recipe
  • READY IN 35 mins

Garlic Chicken Fragrant Rice On a Budget

Recipe by  

"This is an extremely simple and quick recipe which produces marvelous results! Garlic is mashed and placed into the rice cooker with some chicken for flavour. The result is the extremely fragrant garlic rice to die for! Delicious by itself, even better with some chicken!"

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Ingredients Edit and Save

Original recipe makes 5 rice bowls Change Servings
  • PREP

    10 mins
  • COOK

    25 mins

    35 mins


  1. Place rice, water, sesame oil, chicken bouillon, olive oil, green onion, garlic and ginger in a rice cooker. Stir, and then place chicken thigh on top. Turn on rice cooker.
  2. When the rice is done, mix the rice so that the oil will be evenly mixed with the rice. Serve.
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Reviews More Reviews

Most Helpful Positive Review
Mar 10, 2009

Sounds yummy and super easy, but stupid question: Is the chicken thigh supposed to be cooked before you put it in the rice cooker, or is it raw when it goes in and cooks with the rice?

Most Helpful Critical Review
May 05, 2010

this had ok flavor, and was greasy from the sesame oil. I followed the recipe as written, only I halved the recipe and had to put it back into the rice cooker and add more water because the rice wasn't done and all the liquid was absorbed. There is not enough liquid in proportion to the rice in this recipe. The liquid should DOUBLE the portion of rice because rice exands as it cooks.

Feb 19, 2009

I wasn't expecting this to be that good, but it was easy. It really surprised me. It was SO good. I used basmati rice because that's all I had. I also added a splash of soy sauce and used chicken broth instead of water and bullion cubes. It tasted like fried rice! I have tried and tried to make fried rice, and it never comes out right. This is the way to do it. Next time I'm going to add some veggies and more soy to make it even more like fried rice. Save a LOT of fat by cutting out the olive oil completely. It is absolutely not necessary.

Oct 01, 2008

I made this last night to go with my curry chicken dish. It was very easy and had great flavor. I did not use the extra olive oil because I was worried it would be too greasy. So I just used the seseame oil as instructed and it was perfect! It was flavored of roasted garlic and scallions but still subtle enough to go with any dish! Thank you, this will definitely be a regular!

Jan 13, 2009

This was an amazing dish for the amount of effort you put into it. It tastes just like Hainanese chicken rice (express style). The house smelled so good while it was cooking because all the ingredients were steaming together. I made the recipe without changes but will probably marinate the chicken in some oyster sauce next time for extra flavor. The rice was awesome as is. Definitely a keeper for a quick dinner option.

Apr 04, 2011

This was easy and surprisingly delicious! I made a few changes based on what I had on hand. I used two cups of rice and three cups of chicken stock that I had leftover from a batch of Hainanese chicken rice. I skipped the olive oil but used four chicken thighs. I put in about five minutes of work and then closed the lid and pushed a button. 25 minutes later I fed my family a delicious dinner. Thanks for a great recipe!

Mar 30, 2010

Oh, i love it!!brings back childhood memories. this is an authentic Filipino dish called Arroz Caldo, but usually cooked with a little more liquid...similar to Risotto. You may substitute water,olive oil, and bouillon with chicken stock. you may add salt and pepper. dont know what to do with chicken??? cut into thin strips and saute, or boil and shred...then mix in with the rest of the ingredients. **i would not recommend using chicken breast as it lacks a bit of chicken flavor and very dry meat**

Mar 24, 2009

This was super easy and tasty, though I modified it a bit. Like other reviewers, I omited the olive oil and was glad I did. I doubled the garlic, added half a bunch of green onions and four boneless, skinless chicken thighs (roughly chopped into bite size pieces). I also used chicken broth in place of the water/boullion and added 2 Tbl. soy sauce. Everything cooked perfectly and it tasted great topped with a little chili sauce (sambal oelek) and extra soy sauce to taste.


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  • Calories
  • 705 kcal
  • 35%
  • Carbohydrates
  • 93.6 g
  • 30%
  • Cholesterol
  • 19 mg
  • 6%
  • Fat
  • 30.6 g
  • 47%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 12.1 g
  • 24%
  • Sodium
  • 484 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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