If you are craving a dish that is as comforting as it is colorful, the Chicken and Vegetable Fried Rice Recipe is your new best friend in the kitchen. This vibrant medley combines tender chicken, crisp vegetables, and fluffy day-old rice all tossed in a savory, slightly sweet sauce that makes every bite a celebration of flavors and textures. Beyond satisfying your taste buds, this dish is quick to whip up, making it a perfect go-to meal when you want something wholesome, delicious, and fuss-free.
Ingredients You’ll Need
Each ingredient in this Chicken and Vegetable Fried Rice Recipe plays a crucial role in creating a dish that’s bursting with flavor, vibrant with color, and packed with texture. You’ll find that this simple yet essential list makes cooking a breeze and the results utterly delicious.
- 2 tablespoons vegetable oil: This provides the perfect base for sautéing and frying without overpowering other flavors.
- 1 pound boneless, skinless chicken breasts diced: Lean protein adds heartiness and soaks up the savory sauces beautifully.
- 2 eggs lightly beaten: Adds a silky texture and a dose of richness to the fried rice.
- 1 small onion diced: Offers a sweet and aromatic foundation that complements the chicken and veggies.
- 2 cloves garlic minced: Infuses the dish with its signature savory warmth and depth.
- 1 cup frozen peas and carrots: These colorful veggies bring a sweet crunch that livens up each mouthful.
- 1/2 cup chopped bell pepper (any color): Adds a fresh, slightly sweet bite and vibrant hue.
- 3 cups cooked and chilled white rice (preferably day-old): Day-old rice is key—it fries up perfectly without getting mushy.
- 3 tablespoons soy sauce: The salty umami backbone that ties all the ingredients together beautifully.
- 1 tablespoon oyster sauce (optional): Raises the flavor profile with a subtle sweetness and depth.
- 1 teaspoon sesame oil: Adds that irresistible nutty aroma and delicate finish.
- 2 green onions sliced: Fresh, sharp green onion tops make a lively garnish and add a pop of color.
- Salt and black pepper to taste: Simple seasoning that enhances and balances all the flavors perfectly.
How to Make Chicken and Vegetable Fried Rice Recipe
Step 1: Cook the Chicken
Start by heating 1 tablespoon of the vegetable oil in a large skillet or wok over medium-high heat. Once the pan is hot, add the diced chicken and cook it for 5 to 6 minutes until it’s beautifully browned and cooked through. This step is crucial because perfectly cooked chicken adds tenderness and juiciness to the dish. After cooking, set the chicken aside to rest for now.
Step 2: Scramble the Eggs
In the same pan, add the remaining tablespoon of vegetable oil, then pour in the lightly beaten eggs. Gently scramble them until they are just set but still soft and moist. The eggs will add a lovely richness and a slightly creamy texture that complements the rice and chicken perfectly. Push them off to one side of the pan to make space for the vegetables.
Step 3: Sauté the Aromatics and Veggies
Next, toss in the diced onion and minced garlic. Sauté them for 1 to 2 minutes until fragrant and just starting to soften. Then add the frozen peas and carrots along with the chopped bell pepper. Cook everything together for another 2 to 3 minutes so the vegetables become tender but still retain their delightful crispness and bright color.
Step 4: Combine Rice and Ingredients
Now it’s time to add the prepared rice to the pan. It’s very important to break up any clumps with your spatula so every grain can fry evenly. Stir to combine the rice with the eggs and vegetables so the mixture is cohesive and starting to look like the heavenly fried rice you’re aiming for.
Step 5: Return the Chicken and Add Sauces
Bring the browned chicken back into the pan and give everything a good toss. Drizzle the soy sauce, oyster sauce if you’re using it, and sesame oil evenly over the rice mixture. Stir thoroughly so every part of the rice and protein is coated with that savory, slightly sweet glaze. Cook it together for an additional 2 to 3 minutes to allow the flavors to meld beautifully and everything to heat through.
Step 6: Final Seasoning and Garnish
Taste your fried rice and adjust seasoning with salt and pepper if needed. Just before serving, sprinkle the sliced green onions on top for a fresh and vibrant finish. Now your Chicken and Vegetable Fried Rice Recipe is ready to be enjoyed!
How to Serve Chicken and Vegetable Fried Rice Recipe
Garnishes
To truly elevate this dish, simple garnishes can make all the difference. Finely sliced green onions add freshness and a bit of bite while a sprinkle of toasted sesame seeds can offer a delightful crunch and nutty pop. For those who enjoy a hint of heat, a drizzle of chili oil or a sprinkle of crushed red pepper flakes works wonders.
Side Dishes
This Chicken and Vegetable Fried Rice Recipe stands beautifully on its own, but pairing it with light sides can balance the meal. A crisp cucumber salad or a simple miso soup is fantastic to keep things bright and refreshing. If you want to create a more elaborate spread, crispy spring rolls or steamed dumplings complement the flavors perfectly.
Creative Ways to Present
Presentation can turn a familiar recipe into a feast for the eyes. Try serving the fried rice in hollowed-out bell peppers or pineapple halves for a fun, tropical twist. Alternatively, mold the rice with a small bowl and invert it onto a plate to create a tidy mound, then top with colorful garnishes for that restaurant-style appeal. The vibrant colors already in the dish make presentation simple yet stunning.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken and Vegetable Fried Rice Recipe keeps well in the refrigerator for up to 3 days. Store it in an airtight container to maintain freshness and prevent the rice from drying out. Before sealing, make sure the rice has cooled completely to avoid condensation which can make the rice soggy.
Freezing
If you want to save this dish for longer, freezing is a convenient option. Portion the fried rice into freezer-safe containers or bags, removing as much air as possible to preserve texture and flavor. Properly stored, it will keep well for up to 2 months. This makes it a wonderful meal to prepare in advance for busy days.
Reheating
When you’re ready to enjoy your saved Chicken and Vegetable Fried Rice Recipe, reheat it gently to keep the delicate textures intact. The best method is to warm it in a skillet over medium heat, stirring occasionally, and adding a splash of water or broth if it seems dry. Alternatively, using a microwave is fine—just cover the dish to trap steam and stir halfway through heating for even warmth.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Brown rice works well in this Chicken and Vegetable Fried Rice Recipe, adding a nuttier flavor and extra fiber. Just keep in mind it might take a little longer to heat through and has a firmer texture than white rice.
What can I substitute for oyster sauce?
If oyster sauce is not available or if you prefer a vegetarian alternative, you can use mushroom soy sauce or hoisin sauce. These provide that rich umami quality but with a slightly different flavor profile that still complements the dish beautifully.
Is day-old rice really necessary?
Yes, using day-old, chilled rice is key because it’s drier and firmer, which prevents the fried rice from becoming mushy. If you don’t have leftover rice, spread freshly cooked rice on a tray and chill it in the refrigerator for at least an hour before using.
Can I add other proteins?
Definitely! This recipe is wonderfully versatile. You can swap chicken for shrimp, tofu, pork, or beef depending on what you have on hand or your preferences. Just adjust the cooking times as necessary to ensure everything is cooked through.
How spicy is this recipe?
The Chicken and Vegetable Fried Rice Recipe is mild as written, making it family-friendly. However, feel free to add chili flakes, Sriracha, or sliced fresh chilies if you want to give it a spicy kick that suits your taste buds.
Final Thoughts
This Chicken and Vegetable Fried Rice Recipe is truly a kitchen hero—quick to make, packed with flavor, and endlessly adaptable. Whether you’re cooking for your family or impressing friends with a weeknight dinner, this dish brings comfort, color, and satisfaction to the table every single time. I can’t wait for you to make it your own and enjoy every delicious bite!
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
- Diet: Dairy-Free
Description
This Chicken and Vegetable Fried Rice is a quick and flavorful one-pan meal perfect for weeknight dinners. Featuring tender diced chicken, colorful vegetables, and day-old rice tossed with soy and sesame oils, this Asian-inspired dish delivers satisfying taste and texture with minimal effort. The recipe is versatile and can be easily customized with your favorite veggies or pre-cooked chicken.
Ingredients
Protein and Eggs
- 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 and 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 and 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 Eggs: Add the remaining tablespoon of vegetable oil to the pan. Pour in the beaten eggs and scramble them gently until just set. Push the cooked eggs to one side of the pan, creating space for the vegetables.
- Sauté Aromatics and Vegetables: Add diced onion and minced garlic to the empty side of the pan and sauté for 1–2 minutes until fragrant. Stir in frozen peas, carrots, and chopped bell pepper and cook for another 2–3 minutes until the vegetables are tender but still vibrant.
- Add Rice and Chicken: Break up any clumps in the chilled rice and add it to the pan with the cooked vegetables. Return the cooked chicken to the pan as well. Stir everything together to combine evenly.
- Season and Finish: Pour in soy sauce, oyster sauce (if using), and sesame oil. Toss and stir the mixture well to coat all ingredients evenly. Cook for an additional 2–3 minutes until the fried rice is heated through and the flavors are well blended.
- Adjust and Garnish: Taste and season with salt and black pepper as needed. Garnish with sliced green onions before serving immediately for best flavor and texture.
Notes
- Use leftover rice that has been chilled for at least a few hours or overnight, as it fries better and prevents a mushy texture.
- Feel free to swap in other vegetables such as corn, broccoli, or zucchini depending on what you have available.
- For a shortcut, use shredded rotisserie chicken instead of cooking raw chicken.
