Fried Rice with Vegetables and Meat
Elevate your weeknight dinners with this irresistible Fried Rice with Vegetables and Meat recipe—a perfect harmony of tender jasmine rice, juicy chicken breast, and a colorful medley of carrots, peas, and red bell peppers, all stir-fried to golden perfection. Infused with the savory goodness of garlic and soy sauce, this dish is topped with fluffy scrambled eggs and the fresh crunch of sliced green onions. Quick to prepare in just 40 minutes, this hearty fried rice is a one-pan wonder that's ideal for busy families craving a satisfying meal. Whether you’re looking for a vibrant takeout-style dinner or a creative way to use leftover rice, this versatile recipe is destined to be a crowd-pleaser!
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Recipe Information
Ingredients
- 2 cups Jasmine rice
- 3 tablespoons Vegetable oil
- 1 pound Boneless chicken breast
- 1 cup Carrots
- 1 cup Frozen peas
- 1 medium Red bell pepper
- 3 stalks Green onions
- 3 cloves Garlic
- 3 tablespoons Soy sauce
- 2 large Eggs
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Cook the rice according to package instructions, then spread it out on a baking sheet to cool. This can be done a day ahead for better texture.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Dice the chicken breast into bite-sized pieces and season with a pinch of salt and pepper.
Add the chicken to the skillet and stir-fry until cooked through and lightly browned, about 5-7 minutes. Remove the chicken from the pan and set aside.
Finely chop the garlic, thinly slice the green onions, and cut the red bell pepper into small dice. Peel and dice the carrots.
In the same skillet, add another tablespoon of oil. Add garlic and stir-fry for 30 seconds until fragrant.
Add the carrots and cook for 2 minutes, then add the bell pepper and peas, stir-frying for an additional 2-3 minutes until the vegetables are tender yet crisp.
Push the vegetables to the side of the skillet and pour in the remaining tablespoon of oil. Crack the eggs into the oil and scramble until just set.
Add the cooled rice, chicken, and soy sauce to the skillet, tossing everything together gently to combine.
Stir-fry the mixture for 3-5 minutes, or until everything is well mixed and heated through.
Adjust seasoning with salt and black pepper to taste, then fold in the sliced green onions.
Serve hot, straight from the skillet, and enjoy!
Nutrition Facts
Calories |
1991 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.7 g | 87% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 27.6 g | ||
| Cholesterol | 762 mg | 254% | |
| Sodium | 4644 mg | 202% | |
| Total Carbohydrate | 179.8 g | 65% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 20.7 g | ||
| Protein | 168.6 g | 337% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 310 mg | 24% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2945 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
