chicken and vegtable fried rice recipe Chicken and Vegetable Fried Rice Recipe Made Easy

Chicken and vegetable fried rice is a classic, comforting dish that brings together tender chicken pieces, vibrant vegetables, and fluffy rice all tossed in a savory sauce. This recipe is perfect for busy weeknights when you want something quick but satisfying, or when you crave a restaurant-quality meal made right in your own kitchen.

The combination of protein and fresh veggies makes it a balanced dish, and the delightful flavors come together with simple pantry staples.

Whether you’re a seasoned cook or a beginner, this chicken and vegetable fried rice recipe is approachable and versatile. It’s a fantastic way to use up leftover rice and vegetables, and you can customize it with your favorite add-ins.

Plus, it’s a crowd-pleaser that the whole family will enjoy.

Why You’ll Love This Recipe

Chicken and vegetable fried rice is a quick, tasty, and nutritious meal that you can prepare in under 30 minutes. It’s an excellent way to get your protein and veggies in one delicious bowl.

The dish is:

• Easy to customize: Swap veggies or add your favorite spices to suit your taste.
• Leftover-friendly: Great for repurposing day-old rice and leftover chicken.
• Family-approved: Mild yet flavorful, perfect for kids and adults alike.
• One-pan meal: Minimal cleanup, which means less time in the kitchen and more time enjoying your food.

Ingredients

• 2 cups cooked jasmine rice (preferably chilled overnight for best texture)
• 1 lb boneless, skinless chicken breast, diced into bite-sized pieces
• 1 cup carrots, diced
• 1 cup frozen peas (thawed)
• 1 red bell pepper, diced
• 3 green onions, sliced thinly
• 2 cloves garlic, minced
• 2 eggs, lightly beaten
• 3 tablespoons soy sauce (use low sodium if preferred)
• 2 tablespoons vegetable oil (or any neutral cooking oil)
• 1 tablespoon sesame oil
• Salt and pepper, to taste
• Optional garnish: chopped cilantro or toasted sesame seeds

Equipment

• Large non-stick skillet or wok
• Cutting board and sharp knife
• Spatula or wooden spoon
• Measuring spoons and cups
• Bowl for beating eggs
• Serving plates or bowls

Instructions

1. Prepare the rice: Use rice that’s been cooked and chilled, ideally overnight. This prevents clumping and makes the fried rice fluffy.
2. Cook the chicken: Heat 1 tablespoon of vegetable oil in your skillet or wok over medium-high heat. Add the diced chicken, season with a pinch of salt and pepper, and cook until no longer pink, about 5-7 minutes. Remove the chicken from the pan and set aside.
3. Sauté the vegetables: In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the garlic and cook for 30 seconds until fragrant. Then add the diced carrots, bell pepper, and peas. Stir-fry for 4-5 minutes until vegetables are tender but still crisp.
4. Scramble the eggs: Push the vegetables to one side of the pan. Pour the beaten eggs into the empty side and scramble them gently until cooked through.
5. Combine ingredients: Return the cooked chicken to the pan. Add the chilled rice and green onions, breaking up any clumps of rice with your spatula.
6. Add sauces: Pour the soy sauce and sesame oil over the rice mixture. Stir everything together thoroughly, ensuring the rice is evenly coated with sauce and heated through, about 3-4 minutes.
7. Taste and adjust: Season with additional salt, pepper, or soy sauce if needed. Remove from heat once everything is hot and well combined.
8. Serve: Garnish with chopped cilantro or toasted sesame seeds if desired. Serve immediately for the best flavor and texture.

Tips & Variations

“Use chilled rice for the best texture — freshly cooked rice tends to be too moist and sticky for fried rice.”

• Vegetable swaps: Feel free to use broccoli florets, snap peas, corn, or mushrooms depending on what you have on hand.
• Protein options: Try shrimp, tofu, or diced pork instead of chicken for a different twist.
• Heat it up: Add a dash of chili flakes or sriracha for a spicy kick.
• Make it gluten-free: Use tamari instead of soy sauce to make this dish gluten-free.
• Meal prep: This fried rice keeps well in the fridge for 3 days and makes a great lunch option.

Nutrition Facts

Serving Suggestions

This chicken and vegetable fried rice is a complete meal on its own, but you can elevate your dinner with some complementary sides. Try serving it alongside a fresh cucumber salad or steamed dumplings for an Asian-inspired feast.

For a lighter touch, pair it with Low Calorie Vegetable Soup Recipe for Healthy Eating which adds warmth without heaviness. If you’re interested in more vegetable-rich dishes, explore Peruvian Vegetable Recipes for Flavorful Healthy Meals for unique ideas full of vibrant flavors.

For dessert to round out your meal, the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious is a fantastic choice that balances sweetness with wholesome ingredients.

Conclusion

Chicken and vegetable fried rice is a versatile, flavorful, and satisfying dish that fits perfectly into any meal plan. It combines nutritious ingredients with simple cooking techniques, making it accessible for cooks of all skill levels.

The balance of tender chicken, colorful veggies, and fragrant rice provides comfort and nourishment in every bite.

By mastering this recipe, you’ll have a reliable go-to meal for busy nights, leftovers, or whenever you want a quick, wholesome dish. Plus, the recipe is adaptable, so you can tailor it to your family’s tastes or dietary needs.

Give this recipe a try and enjoy the delicious flavors that come together in this easy, one-pan wonder!

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