Chicken Fried Rice Vegetables (Printable)

Chicken, vegetables, and jasmine rice stir-fried for a savory, vibrant dish perfect for a quick, satisfying dinner.

# Components:

→ Chicken Marinade

01 - 2 boneless, skinless chicken breasts (approximately 300 grams), cut into small cubes
02 - 1 tablespoon soy sauce
03 - 1 teaspoon sesame oil
04 - 1/2 teaspoon ground black pepper

→ Rice

05 - 3 cups cooked jasmine or long-grain white rice (preferably day-old and chilled)

→ Vegetables

06 - 1 medium carrot, diced
07 - 1/2 cup frozen peas
08 - 1 red bell pepper, diced
09 - 4 green onions, sliced
10 - 2 cloves garlic, minced
11 - 1 cup bean sprouts (optional)

→ Sauce and Bindings

12 - 3 tablespoons soy sauce
13 - 1 tablespoon oyster sauce (optional)
14 - 1 tablespoon vegetable oil (for stir-frying)
15 - 2 large eggs, lightly beaten

# Directions:

01 - In a medium bowl, combine the cubed chicken with 1 tablespoon soy sauce, sesame oil, and black pepper. Allow to marinate for 10 minutes while you prepare the other components.
02 - Heat 1/2 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken and stir-fry until cooked through and lightly browned, approximately 4-5 minutes. Remove the chicken from the pan and set aside.
03 - In the same pan, add the remaining vegetable oil. Introduce the minced garlic, diced carrot, and diced bell pepper. Stir-fry for 2-3 minutes until the vegetables begin to soften.
04 - Move the sautéed vegetables to one side of the pan. Pour the lightly beaten eggs into the cleared space and scramble until just set.
05 - Add the chilled cooked rice, cooked chicken, frozen peas, and optional bean sprouts to the pan. Stir-fry everything together, ensuring to break apart any clumps of rice.
06 - Drizzle in 3 tablespoons of soy sauce and the optional oyster sauce. Toss thoroughly to coat all ingredients evenly and heat through for about 2-3 minutes.
07 - Stir in the sliced green onions, adjust seasoning as needed to suit personal preference, and serve immediately while hot.

# Expert Advice:

01 -
  • Ready in just 30 minutes from start to finish
  • Uses simple ingredients you likely have on hand
  • Versatile enough to customize with whatever vegetables are in your fridge
  • Tastes better than takeout with a fraction of the cost
02 -
  • Perfect for meal prep and stays delicious for up to 3 days in the refrigerator
  • Contains all major food groups in one convenient dish
  • Easily customizable to use whatever protein or vegetables you have available
  • Significantly lower in sodium and oil than restaurant versions
03 -
  • Always have all ingredients prepped and within reach before heating your wok. The cooking process moves quickly, and you won't have time to chop or measure once you start.
  • Heat your wok or pan until it's very hot before adding oil. You should see a slight smoke rising before adding ingredients. This creates the characteristic wok hei flavor prized in Chinese cooking.
  • Don't overcrowd your pan. If cooking for more than four people, consider cooking in batches to maintain proper heat and prevent steaming instead of frying.
Return