Vegetable and Chicken Fried Rice
Perfectly blending bold flavors and nutritious ingredients, this Vegetable and Chicken Fried Rice is a one-pan wonder that’s ready in just 40 minutes! Featuring tender, seasoned chicken breast, vibrant veggies like carrots, red bell pepper, and green peas, along with aromatic garlic and ginger, this recipe transforms simple ingredients into a satisfying and flavorful meal. The fluffy rice absorbs the rich umami of soy sauce and the nuttiness of sesame oil, while a quick egg scramble adds classic fried rice texture and taste. Cooked in a sizzling wok or skillet, this recipe is perfect for busy weeknights and makes a hearty, crowd-pleasing dish that serves four. Garnished with fresh green onions for a burst of color and freshness, this easy homemade fried rice is a restaurant-quality comfort food you’ll want to make again and again!
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Recipe Information
Ingredients
- 3 cups cooked rice
- 1 pound skinless chicken breast
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 1 large carrot
- 1 cup frozen peas
- 1 medium red bell pepper
- 4 stalks green onions
- 2 eggs
- 3 garlic cloves
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon ginger
Instructions
Begin by preparing your ingredients. Dice the chicken breast into 1-inch pieces. Peel and finely chop the carrots. Dice the red bell pepper and thinly slice the green onions, separating the green tops from the white bottoms. Mince the garlic cloves.
Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat.
Add the diced chicken, a pinch of salt, and a bit of black pepper to the skillet. Cook for approximately 5-6 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of vegetable oil. Add the chopped garlic, white parts of the green onions, carrots, and bell pepper. Stir-fry for about 3 minutes until the vegetables start to soften.
Push the vegetables to one side of the skillet and pour the beaten eggs onto the other side. Scramble the eggs gently until cooked and then mix with the vegetables.
Add the frozen peas and cooked rice to the skillet. Increase the heat to high and stir everything together.
Pour the soy sauce and sesame oil over the rice, and sprinkle the ginger, gently stirring to coat the rice evenly.
Return the cooked chicken to the skillet, mixing everything until well combined. Continue to cook for another 3-4 minutes, stirring frequently.
Taste and adjust seasoning with additional soy sauce if necessary.
Garnish with the green tops of the sliced green onions before serving.
Nutrition Facts
Calories |
2246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.4 g | 88% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 745 mg | 248% | |
| Sodium | 3450 mg | 150% | |
| Total Carbohydrate | 212.3 g | 77% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 18.1 g | ||
| Protein | 183.0 g | 366% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 301 mg | 23% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 1538 mg | 33% | |
*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.
