If you’ve ever dreamed of capturing the vibrant flavors and satisfying textures of your favorite takeout but made right in your own kitchen, this Chicken and Vegetable Fried Rice Recipe is exactly what you need. It’s a delightful blend of tender chicken, crisp vegetables, and perfectly cooked rice all tossed together with savory sauces to create a meal that feels both comforting and exciting. Whether it’s a busy weeknight or a weekend treat, this recipe is your ticket to a delightful dinner that’s bursting with flavor and color.
Ingredients You’ll Need
Gathering a handful of simple, fresh ingredients is all it takes for this dish to shine. Each one plays a crucial role in balancing taste, texture, and visual appeal, making the cooking process both effortless and rewarding.
- Vegetable oil (2 tablespoons, divided): Essential for that perfect stir-fry sizzle and to keep every ingredient cooking evenly without sticking.
- Eggs (2, lightly beaten): Adds a rich, fluffy texture and protein-packed heartiness to the fried rice.
- Boneless skinless chicken breast (1 pound, diced): The star protein, offering tenderness and a mild flavor that soaks up the sauces beautifully.
- Cooked and cooled white rice (2 cups): Ideally day-old, as it prevents clumping and allows for that signature crispy edge in your fried rice.
- Frozen mixed vegetables (1 cup): A colorful mix of carrots, peas, and corn brings vibrant color, crunch, and freshness.
- Chopped onion (1/2 cup): Adds sweetness and depth to the overall flavor base.
- Minced garlic (2 cloves): Offers a fragrant punch that wakes up the palate.
- Soy sauce (3 tablespoons): The umami-rich liquid gold that ties all ingredients together with savory notes.
- Oyster sauce (1 tablespoon, optional): Provides a subtle sweetness and depth for more complex flavor layers.
- Sesame oil (1 teaspoon): Adds a toasty, nutty aroma that elevates the entire dish right before serving.
- Sliced green onions (2): Fresh, crisp garnish that adds a lovely mild onion flavor and vibrant green color.
How to Make Chicken and Vegetable Fried Rice Recipe
Step 1: Cook the Eggs
Start by heating one tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Pour in your lightly beaten eggs and scramble them gently until just cooked through. This step adds a soft, fluffy dimension that will later mingle beautifully with the other ingredients. Once done, transfer the eggs to a plate and set aside.
Step 2: Cook the Chicken
Add the remaining tablespoon of vegetable oil to your skillet, allowing it to heat up before tossing in the diced chicken breast. Cook the chicken until it’s fully cooked and has a lovely light brown color; this usually takes around 5 to 7 minutes. Properly browning the chicken will bring out savory notes and give the fried rice a rich foundation to build upon.
Step 3: Sauté Aromatics and Vegetables
Next, add the chopped onion and minced garlic to the pan. Sauté them for about 1 to 2 minutes until fragrant, which infuses the dish with warmth and depth. Then stir in the frozen mixed vegetables, cooking for an additional 2 to 3 minutes until they’re heated through but still retain some bite. This mix ensures an exciting contrast in textures throughout every bite.
Step 4: Combine Rice and Sauces
Now comes the heart of the recipe. Add your cooked and cooled rice to the skillet, breaking up any clumps with your spatula. Stir everything together so the rice begins to mingle with the chicken and vegetables. Pour in the soy sauce, oyster sauce (if using), and sesame oil, stirring well to distribute the flavors evenly. Let the rice fry for 2 to 3 minutes, allowing it to develop a slight crispiness at the bottom that makes the texture truly iconic.
Step 5: Finish with Eggs and Green Onions
Return the scrambled eggs to the skillet and fold them into the rice mixture, giving the dish a lovely final protein boost. Sprinkle the sliced green onions on top, adding freshness and a pop of color just before you remove the pan from the heat. Your Chicken and Vegetable Fried Rice Recipe is now ready to be served hot and enjoyed!
How to Serve Chicken and Vegetable Fried Rice Recipe
Garnishes
The finishing touch with sliced green onions adds a fresh, vibrant flavor and lively crunch, creating a balance against the savory fried rice. You can also sprinkle some toasted sesame seeds or a drizzle of extra sesame oil for an extra nutty aroma that’s irresistible.
Side Dishes
This fried rice serves wonderfully on its own as a complete meal, but pairing it with simple sides like steamed dumplings, egg drop soup, or a crisp Asian-style slaw can turn your dinner into a celebration of textures and flavors.
Creative Ways to Present
For a playful presentation, serve the fried rice in hollowed-out pineapple halves to add a tropical flair. Alternatively, turn the fried rice into stuffed bell peppers or lettuce wraps for an eye-catching twist that makes any meal feel special.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container and refrigerate for up to three days. To keep the rice’s texture from turning mushy, make sure it cools completely before sealing it in the container.
Freezing
You can freeze this Chicken and Vegetable Fried Rice Recipe for up to one month. Portion it into freezer-safe containers or bags, making reheating convenient for busy days when time is limited but flavor is a must.
Reheating
To reheat, warm the fried rice gently in a skillet over medium heat or microwave it with a sprinkle of water to revitalize moisture. Stir occasionally to heat evenly and help revive that irresistible slightly crispy texture.
FAQs
Can I use fresh vegetables instead of frozen?
Absolutely! Fresh vegetables add wonderful texture and brightness. Just chop them into bite-sized pieces and sauté them a little longer if needed to ensure they’re tender-crisp.
What if I don’t have day-old rice?
If you don’t have day-old rice, spread freshly cooked rice on a baking sheet to cool and dry for about 30 minutes before using. This reduces moisture so the fried rice won’t turn mushy.
Can I substitute chicken with other proteins?
Yes, this recipe is versatile! You can swap chicken for shrimp, tofu, beef, or even go vegetarian by leaving the protein out and adding extra veggies or mushrooms.
Is oyster sauce necessary?
Oyster sauce adds a subtle sweetness and umami depth, but if you’re avoiding it or don’t have it on hand, you can omit it or replace it with hoisin sauce or extra soy sauce. Your fried rice will still be delicious.
How spicy is this fried rice?
This Chicken and Vegetable Fried Rice Recipe is mild by nature, letting the savory flavors shine. However, you can easily add a kick by including chili flakes, sriracha, or fresh chopped chili peppers to suit your taste.
Final Thoughts
There’s something truly comforting and endlessly satisfying about a homemade Chicken and Vegetable Fried Rice Recipe. It’s an easy, incredibly flavorful dish that welcomes creativity and suits any occasion. Once you try making it yourself, you might just find yourself reaching for this recipe again and again whenever you want a taste of delicious simplicity and heartwarming goodness.
Print
Chicken and Vegetable Fried Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Low Lactose
Description
A quick and flavorful Chicken and Vegetable Fried Rice recipe that combines tender chicken breast, mixed vegetables, and day-old rice stir-fried with eggs and savory sauces for a perfect weeknight meal.
Ingredients
Protein
- 1 pound boneless skinless chicken breast, diced
- 2 eggs, lightly beaten
Vegetables
- 1 cup frozen mixed vegetables (carrots, peas, corn)
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 2 green onions, sliced
Other Ingredients
- 2 tablespoons vegetable oil, divided
- 2 cups cooked and cooled white rice (preferably day-old)
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
Instructions
- Scramble the eggs: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beaten eggs and scramble them until fully cooked. Remove the cooked eggs from the skillet and set aside.
- Cook the chicken: Add the remaining tablespoon of vegetable oil to the skillet. Add the diced chicken breast and cook for about 5-7 minutes until fully cooked and lightly browned.
- Sauté aromatics: Add chopped onion and minced garlic to the skillet with the chicken. Sauté for 1-2 minutes until fragrant and translucent.
- Cook the vegetables: Stir in the frozen mixed vegetables and cook for 2-3 minutes until heated through.
- Add the rice: Add the cooked and cooled white rice to the skillet. Stir well to combine all ingredients evenly.
- Season and stir-fry: Pour in soy sauce, oyster sauce (if using), and sesame oil. Stir-fry everything together for 2-3 minutes, allowing the rice to crisp slightly on the bottom.
- Combine eggs and garnish: Return the scrambled eggs to the skillet and mix well with the rice and chicken. Garnish with sliced green onions before serving.
Notes
- Day-old rice works best for fried rice to prevent clumping.
- You can substitute the chicken with shrimp, tofu, or omit it for a vegetarian version.
- Feel free to add more vegetables like bell peppers or broccoli for extra nutrition.
