Vegetable and Chicken Fried Rice

Transform your weeknight dinner routine with this irresistible Vegetable and Chicken Fried Rice recipe—a perfect blend of savory flavors, vibrant vegetables, and tender, bite-sized chicken pieces. Made with fragrant sesame oil, soy sauce, and a dash of ginger, this dish offers a mouthwatering balance of umami and freshness. Nutrient-packed ingredients, including carrots, bell peppers, and peas, add color and crunch, while fluffy rice and scrambled eggs tie everything together for a comforting, one-pan meal. Ready in just 40 minutes from start to finish, it’s an easy, family-friendly option that’s ideal for using up leftover rice. Serve it as a satisfying standalone dish or pair with your favorite Asian-inspired appetizers for a full feast.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Add the frozen peas and cooked rice to the skillet. Increase the heat to high and stir everything together.

Step 7

Pour the soy sauce and sesame oil over the rice, and sprinkle the ginger, gently stirring to coat the rice evenly.

Step 8

Return the cooked chicken to the skillet, mixing everything until well combined. Continue to cook for another 3-4 minutes, stirring frequently.

Step 9

Taste and adjust seasoning with additional soy sauce if necessary.

Step 10

Garnish with the green tops of the sliced green onions before serving.

Nutrition Facts

Serving size	(1654.2g)

Amount per serving	% Daily Value*
Calories	2246.0

Total Fat 68.4g	0%
Saturated Fat 14.0g	0%
Polyunsaturated Fat 22.7g
Cholesterol 744.8mg	0%
Sodium 3450.1mg	0%
Total Carbohydrate 212.3g	0%
Dietary Fiber 17.4g	0%
Total Sugars 18.1g
Protein 183.0g	0%

Vitamin D 82IU	0%
Calcium 301.0mg	0%
Iron 16.4mg	0%
Potassium 1538.3mg	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: 28.0%

Protein: 33.3%

Carbs: 38.7%