Nothing beats the comfort of a sizzling plate of homemade Chicken and Vegetable Fried Rice Recipe that bursts with vibrant colors, savory flavors, and that perfect balance of textures. This dish is not only a satisfying meal but also a fantastic way to bring together simple, wholesome ingredients into something truly special. Whether it’s a busy weeknight dinner or a cozy weekend treat, this recipe promises a delightful combination of tender chicken, crisp vegetables, and fluffy rice, all perfectly coated in a flavorful sauce that makes every bite irresistible.
Ingredients You’ll Need
Each ingredient plays a crucial role in creating this delicious Chicken and Vegetable Fried Rice Recipe, blending tastes and textures that make the dish shine. The ingredients are straightforward but thoughtfully chosen to bring freshness, protein, and that signature Asian-inspired flavor.
- 2 tablespoons vegetable oil: Essential for stir-frying and adding a subtle, neutral flavor to the dish.
- 1 pound boneless, skinless chicken breasts, diced: The main protein, cooked until golden and juicy for hearty bites.
- 2 eggs, lightly beaten: Adds richness and a soft texture, binding the ingredients together.
- 1 small onion, diced: Brings sweetness and depth to the base flavor.
- 2 cloves garlic, minced: Provides that aromatic punch that wakes up the palate.
- 1 cup frozen peas and carrots: Adds a pop of color and natural sweetness while keeping things nutritious.
- 1/2 cup chopped bell pepper (any color): Offers crunch and a vibrant, fresh element.
- 3 cups cooked and chilled white rice (preferably day-old): The heart of the dish; using chilled rice prevents mushiness and ensures perfect texture.
- 3 tablespoons soy sauce: Brings the salty umami that ties everything together beautifully.
- 1 tablespoon oyster sauce (optional): Adds an extra layer of savory richness with a hint of sweetness.
- 1 teaspoon sesame oil: Infuses the dish with a nutty aroma and subtle depth.
- 2 green onions, sliced: Perfect for a fresh garnish that adds mild oniony brightness.
- Salt and black pepper to taste: To balance and enhance all the flavors.
How to Make Chicken and Vegetable Fried Rice Recipe
Step 1: Cook the Chicken
Start by heating 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the diced chicken pieces. Sauté them for about 5 to 6 minutes until they are nicely browned and cooked through. This step is crucial to get flavorful, juicy chicken that will complement the vegetables and rice perfectly. Remove the chicken from the pan and set it aside for now.
Step 2: Scramble the Eggs
In the same pan, pour in the remaining tablespoon of vegetable oil and then the lightly beaten eggs. Quickly scramble the eggs just until they are set, soft, and fluffy—don’t overcook them. Once cooked, push the eggs to one side of the pan, creating space for the next ingredients to take center stage.
Step 3: Sauté Aromatics and Vegetables
Add the diced onion and minced garlic next. Sauté these for about one to two minutes until fragrant and slightly softened. Then toss in the frozen peas and carrots along with the chopped bell pepper. Continue cooking for another two to three minutes until the vegetables are tender but still retain a bit of crispness—this contrast makes every bite exciting.
Step 4: Combine Rice and Chicken
Now it’s time for the star ingredient: the chilled white rice. Break up any clumps before adding it to the pan. Stir everything together well, making sure the rice is heated through. Return the cooked chicken to the pan and mix it evenly with the rest of the ingredients.
Step 5: Add Flavorful Sauces and Finish Cooking
Pour in the soy sauce, oyster sauce if you’re using it, and drizzle the sesame oil over the mix. Toss everything to ensure the rice and ingredients get fully coated with these delicious sauces. Let it cook for another two to three minutes, stirring frequently so the flavors meld beautifully. Finish with a seasoning check, adding salt and pepper as needed.
How to Serve Chicken and Vegetable Fried Rice Recipe
Garnishes
Sprinkle those bright green onion slices generously over the top just before serving. They add a fresh pop of color and a mild, lively flavor that balances the richness of the fried rice perfectly.
Side Dishes
This Chicken and Vegetable Fried Rice Recipe works wonderfully as a standalone dish, but if you want to bulk up your meal, consider pairing it with some light Asian-inspired sides like steamed dumplings, crispy spring rolls, or a simple cucumber salad to add refreshing crunch and contrast.
Creative Ways to Present
For a fun twist, serve the fried rice in edible pineapple bowls or stuff it inside hollowed bell peppers before baking for a vibrant presentation. Another idea is to top it with a fried egg for added decadence, making the dish even more hearty and inviting.
Make Ahead and Storage
Storing Leftovers
Store any leftover Chicken and Vegetable Fried Rice Recipe in an airtight container in the refrigerator. It will keep fresh for up to three days, making it a perfect option for easy next-day lunches or dinners.
Freezing
If you want to keep this dish longer, freezing is a great choice. Portion the rice into freezer-safe containers or bags. When frozen properly, it can last up to one month without losing flavor or texture.
Reheating
To reheat, simply warm the rice in a skillet over medium heat with a splash of water or broth to restore moisture. Stir often until hot throughout. Microwaving works too, but be sure to cover the dish to trap steam and heat evenly.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Brown rice brings a nuttier flavor and more fiber. Just make sure it’s cooked and chilled beforehand to avoid soggy fried rice, and expect a slightly different texture but equally delicious results.
What vegetables can I swap in for peas and carrots?
You have lots of flexibility! Try corn, broccoli florets, zucchini, or snap peas. Just adjust the cooking time slightly to keep veggies tender-crisp and full of flavor.
Is it necessary to use day-old rice for this recipe?
Using day-old rice is highly recommended because chilled rice has less moisture, which prevents it from becoming mushy during frying, giving you that perfect separation and texture.
Can I make this recipe vegetarian?
Yes! Simply omit the chicken and substitute with tofu, tempeh, or extra vegetables. Use vegetable-based sauces and a bit of mushroom sauce in place of oyster sauce for umami depth.
How spicy is this fried rice?
This Chicken and Vegetable Fried Rice Recipe is mild and friendly for all palates. However, you can easily add chili flakes or a splash of hot sauce during cooking for a spicy kick if you like things hotter.
Final Thoughts
There’s something truly comforting about a well-made Chicken and Vegetable Fried Rice Recipe that feels like a warm hug in a bowl. It’s versatile, hearty, and loaded with flavor, making it a recipe you’ll come back to time and again. Give it a try and enjoy the delightful harmony of simple ingredients coming together in your own kitchen!
Print
Chicken and Vegetable Fried Rice Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Description
Delicious and easy-to-make Chicken and Vegetable Fried Rice that’s perfect for a quick weeknight dinner. This Asian-inspired dish combines tender chicken, colorful vegetables, and fluffy day-old rice, all stir-fried together with savory soy and oyster sauces for a wholesome and flavorful meal.
Ingredients
Protein
- 1 pound boneless, skinless chicken breasts, diced
- 2 eggs, lightly beaten
Vegetables
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots
- 1/2 cup chopped bell pepper (any color)
- 2 green onions, sliced
Rice & Sauces
- 3 cups cooked and chilled white rice (preferably day-old)
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
Oils & Seasonings
- 2 tablespoons vegetable oil
- Salt and black pepper to taste
Instructions
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the diced chicken and cook for 5–6 minutes until browned and fully cooked through. Remove the chicken from the pan and set aside.
- Scramble the Eggs: Add the remaining 1 tablespoon of vegetable oil to the skillet. Pour in the beaten eggs and scramble until just set. Push the eggs to one side of the pan to make room for the vegetables.
- Sauté Aromatics and Veggies: Add diced onion and minced garlic to the empty side of the pan and sauté for 1–2 minutes until fragrant. Then add frozen peas and carrots along with chopped bell pepper. Cook for another 2–3 minutes until the vegetables are tender but still vibrant.
- Add Rice and Mix: Add the chilled cooked rice to the pan, breaking up any clumps with your spatula. Stir everything together well to combine the eggs, vegetables, and rice evenly.
- Return Chicken and Season: Return the cooked chicken to the pan. Add soy sauce, oyster sauce if using, and sesame oil. Toss thoroughly to coat all ingredients evenly and cook for another 2–3 minutes until the dish is hot throughout.
- Adjust and Serve: Taste the fried rice and season with salt and black pepper as needed. Garnish with sliced green onions and serve immediately for best flavor and texture.
Notes
- Use leftover or day-old rice for best results; it fries better and prevents mushiness.
- Feel free to swap in other vegetables such as corn, broccoli, or zucchini depending on your preference or available ingredients.
- For a shortcut, you can substitute cooked rotisserie chicken instead of raw chicken breasts.
- Oyster sauce is optional but adds extra depth and umami flavor.
