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Fried rice is a beloved dish that has transcended borders and cultures, earning its place in kitchens around the world. From Chinese takeout to homemade versions, fried rice is celebrated for its versatility, ability to incorporate leftover ingredients, and quick cooking time. Whether you’re a busy parent, a student, or simply someone looking for a swift yet satisfying meal, Easy Veggie-Packed Chicken Fried Rice is the perfect solution. This dish not only delivers on flavor but also ensures that you get a nutritious meal packed with vegetables and protein.

Easy Veggie-Packed Chicken Fried Rice

Discover the joy of making Easy Veggie-Packed Chicken Fried Rice, a delicious and nutritious twist on a classic dish. This easy recipe is perfect for busy cooks, allowing you to use leftover rice and any vegetables you have on hand. Packed with protein and vibrant colors, it’s not only a feast for the eyes but also a healthy meal option. Quick to prepare, it’s ideal for weeks when you need an efficient yet satisfying dinner solution. Elevate your weeknight cooking with this adaptable and flavorful dish!
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Ingredients
  

2 cups cooked jasmine rice (preferably day-old for best texture)

1 cup diced cooked chicken breast (or tofu for a vegetarian option)

1 cup mixed vegetables (peas, carrots, corn)

1/2 cup diced bell pepper (any color)

1/2 cup chopped green onions (scallions)

3 cloves garlic, minced

2 eggs, lightly beaten

3 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon sesame oil (or vegetable oil)

Salt and pepper to taste

Optional: 1 teaspoon ginger, minced

Optional: Sesame seeds for garnish

Instructions
 

Prep the Ingredients: Make sure all ingredients are prepped and ready to go. If using day-old rice, break apart any clumps with a fork.

    Heat the Pan: In a large wok or skillet, heat the sesame oil over medium-high heat until shimmering.

      Cook the Aromatics: Add the minced garlic (and ginger, if using) to the pan. Sauté for about 30 seconds until fragrant, taking care not to burn.

        Add the Chicken: Add the diced cooked chicken to the pan and stir-fry for 2-3 minutes until heated through.

          Scramble the Eggs: Push the chicken to one side of the pan. Pour the beaten eggs into the empty side and scramble until fully cooked, then mix everything together.

            Incorporate the Veggies: Toss in the mixed vegetables and bell pepper. Stir-fry for another 3-4 minutes until the vegetables are tender but still crisp.

              Combine with Rice: Add the cooked rice to the pan. Pour the soy sauce over the rice and stir everything together, ensuring the sauce evenly coats the rice and veggies. Season with salt and pepper to taste.

                Final Stir and Serve: Add the chopped green onions, stir to combine, and cook for another minute. Remove from heat.

                  Garnish and Enjoy: Serve hot, garnished with sesame seeds if desired.

                    Prep Time: 10 min | Total Time: 25 min | Servings: 4