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
Scale
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.
