Chicken and Vegetable Fried Rice Recipe
This Chicken and Vegetable Fried Rice recipe is a quick and flavorful dish that’s perfect for a weeknight dinner. Packed with tender chicken, colorful veggies, and savory seasonings, it’s a satisfying meal the whole family will love.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Non-Vegetarian
Ingredients
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For the Fried Rice:
- 2 tablespoons vegetable oil
- 2 eggs (lightly beaten)
- 1 pound boneless, skinless chicken breasts (cut into bite-sized pieces)
- salt and pepper to taste
- 2 cups cooked and chilled rice (preferably day-old)
- 1 cup frozen peas and carrots (thawed)
- 1/2 cup chopped bell pepper
- 1/4 cup chopped green onions
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
Instructions
- Heat oil and cook eggs: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add beaten eggs and scramble until just cooked. Set aside.
- Cook chicken: In the same pan, cook seasoned chicken pieces until browned and cooked through.
- Add rice and veggies: Push chicken to the side, add rice, peas, carrots, bell pepper, and green onions. Stir and cook until heated through.
- Combine and season: Stir in scrambled eggs, soy sauce, oyster sauce, and sesame oil. Toss to combine and cook for another minute.
- Serve: Serve hot and enjoy!
Notes
- Use jasmine or long grain rice for best texture.
- You can substitute the chicken with shrimp or tofu.
- Add extra vegetables like broccoli or snap peas for variety.
Nutrition
- Serving Size: 1½ cups
- Calories: 410
- Sugar: 3g
- Sodium: 640mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 115mg
