Chicken and Veg Fried Rice Recipe Made Easy and Delicious

Fried rice is one of those comforting dishes that never fails to please. Whether you’re looking for a quick weeknight dinner or a delicious way to use up leftover rice and vegetables, this chicken and veg fried rice recipe is a fantastic choice.

Packed with vibrant vegetables, tender chicken pieces, and perfectly seasoned rice, this dish is a complete meal that’s both satisfying and nutritious. It’s easy to customize, allowing you to adapt it to your favorite flavors and whatever veggies you have on hand.

Plus, it comes together fast, making it ideal for busy cooks who don’t want to sacrifice taste for convenience.

In this post, you’ll find detailed instructions, tips for perfecting your fried rice every time, and some tasty serving suggestions. If you love exploring diverse vegetable dishes, be sure to check out our Peruvian Vegetable Recipes for Flavorful Healthy Meals for more inspiration.

Why You’ll Love This Recipe

This chicken and veg fried rice recipe ticks all the boxes for a great home-cooked meal. First, it’s incredibly versatile.

You can swap veggies based on season or preference, and adjust the seasoning to suit your taste. The chicken adds a protein boost, making it hearty enough for lunch or dinner.

It’s also a one-pan dish, meaning less cleanup and more time to enjoy your meal. Plus, it’s a clever way to use up leftover rice and vegetables, reducing waste and saving money.

Whether you’re a beginner or an experienced cook, this recipe is straightforward and quick to prepare, coming together in under 30 minutes.

For a sweet finish after this savory meal, try our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious.

Ingredients

• 2 cups cooked jasmine or basmati rice (preferably chilled)
• 1 cup cooked chicken breast, diced or shredded
• 1/2 cup carrots, diced
• 1/2 cup peas (fresh or frozen)
• 1/2 cup bell peppers, diced (any color)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 large eggs, beaten
• 3 tbsp soy sauce (or tamari for gluten-free)
• 2 tbsp vegetable oil or sesame oil
• 1 tsp freshly ground black pepper
• 1/2 tsp salt (adjust to taste)
• 2 green onions, sliced (for garnish)
• Optional: 1/2 tsp chili flakes or hot sauce for some heat

Equipment

• Large wok or deep frying pan
• Spatula or wooden spoon
• Knife and cutting board
• Measuring spoons
• Bowl for beaten eggs
• Rice cooker or pot (if cooking rice fresh)

Instructions

1. Prepare the rice. Ideally, use rice cooked a day ahead and chilled in the fridge. This helps prevent clumping and improves the texture of the fried rice.
2. Heat your wok or large frying pan over medium-high heat. Add 1 tablespoon of oil and swirl to coat the surface.
3. Add the beaten eggs. Quickly scramble them by stirring continuously until just cooked but still soft. Remove the eggs from the pan and set aside.
4. Add the remaining oil to the pan. Toss in the chopped onion and garlic, sautéing until fragrant and translucent, about 2-3 minutes.
5. Add the diced carrots and bell peppers. Stir-fry for 3-4 minutes until they begin to soften but still have a bit of crunch.
6. Stir in the cooked chicken pieces. Cook for 2 minutes to heat through and combine flavors.
7. Add the chilled rice to the pan. Break up any clumps with your spatula and stir-fry everything together for 3-4 minutes. Ensure the rice is heated evenly.
8. Return the scrambled eggs to the pan. Add the peas as well. Stir to combine all ingredients thoroughly.
9. Pour in the soy sauce, sprinkle with salt and pepper, and add chili flakes or hot sauce if using. Toss everything well to distribute the seasoning evenly.
10. Cook for an additional 2 minutes, stirring constantly to prevent sticking and to develop slight crispness on the rice.
11. Remove from heat and garnish with sliced green onions. Serve hot and enjoy!

Tips & Variations

“For the best fried rice texture, always use day-old rice or freshly cooked rice cooled completely. Freshly cooked warm rice tends to be sticky and clumpy.”

• Feel free to swap chicken for shrimp, tofu, or even beef strips for different protein options.
• Add more veggies like corn, broccoli florets, or snap peas to increase the nutritional value and add more color.
• Use sesame oil instead of vegetable oil for a nutty aroma and richer flavor.
• For a low-sodium version, reduce soy sauce and add a splash of lemon juice or vinegar for brightness.
• If you want to make it spicier, add finely chopped fresh chili or a drizzle of sriracha.

Nutrition Facts

Serving Suggestions

This chicken and veg fried rice is a complete meal on its own, but you can elevate it with some complementary dishes.

• Serve alongside a fresh cucumber salad to add crunch and freshness.
• Pair it with steamed dumplings or spring rolls for a delicious Asian-inspired feast.
• Drizzle with a little extra soy sauce or hot chili oil for those who like a kick.
• For a lighter option, serve with a bowl of Low Calorie Vegetable Soup Recipe for Healthy Eating.

Conclusion

This chicken and veg fried rice recipe is a wonderful addition to your weeknight dinner rotation. It’s quick, flavorful, and packed with wholesome ingredients that nourish both body and soul.

The beauty of this dish is its adaptability—you can tailor it to what you have on hand, making it a perfect way to reduce food waste while still enjoying a delicious meal.

Whether you’re cooking for your family or meal prepping for the week, this fried rice delivers on taste and nutrition without demanding too much time. Be sure to experiment with different vegetables and proteins to keep it fresh and exciting.

If you enjoyed this recipe, don’t miss our Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes for another easy and tasty homemade delight.

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