Fried Rice with Vegetables and Meat

Transform your weeknight dinners with this vibrant and flavorful Fried Rice with Vegetables and Meat! Made with fragrant jasmine rice, tender chicken breast, and a medley of colorful vegetables like red bell peppers, carrots, and peas, this recipe is a symphony of texture and taste. The secret lies in stir-frying the ingredients over high heat to achieve that perfect smoky flavor, while soy sauce lends a savory depth. Scrambled eggs and fresh green onions add a delightful twist to each bite. Ready in just 40 minutes, this hearty, one-pan dish is perfect for busy nights and can even be prepped ahead for better rice texture. Serve it hot and watch it disappear from the table in minutes! Whether you're looking for a quick dinner idea or a crowd-pleasing favorite, this fried rice is sure to satisfy.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.

Step 3

Dice the chicken breast into bite-sized pieces and season with a pinch of salt and pepper.

Step 4

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.

Step 5

Finely chop the garlic, thinly slice the green onions, and cut the red bell pepper into small dice. Peel and dice the carrots.

Step 6

In the same skillet, add another tablespoon of oil. Add garlic and stir-fry for 30 seconds until fragrant.

Step 7

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.

Step 8

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.

Step 9

Add the cooled rice, chicken, and soy sauce to the skillet, tossing everything together gently to combine.

Step 10

Stir-fry the mixture for 3-5 minutes, or until everything is well mixed and heated through.

Step 11

Adjust seasoning with salt and black pepper to taste, then fold in the sliced green onions.

Step 12

Serve hot, straight from the skillet, and enjoy!

Nutrition Facts

Serving size	(1500.2g)

Amount per serving	% Daily Value*
Calories	1990.8

Total Fat 67.7g	0%
Saturated Fat 13.2g	0%
Polyunsaturated Fat 27.6g
Cholesterol 762.1mg	0%
Sodium 4644.4mg	0%
Total Carbohydrate 179.8g	0%
Dietary Fiber 17.6g	0%
Total Sugars 20.7g
Protein 168.6g	0%

Vitamin D 82IU	0%
Calcium 310.0mg	0%
Iron 12.1mg	0%
Potassium 2945.2mg	0%

*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.

Source of Calories

Fat: 30.4%

Protein: 33.7%

Carbs: 35.9%