This easy chicken and veggie fried rice recipe is a lifesaver for busy weeknights, offering a delicious and satisfying meal that comes together in a flash.
It’s the perfect solution for transforming leftover chicken and rice into something exciting, ensuring nothing goes to waste while delivering maximum flavor.
Whether you’re looking for a quick dinner after a long day or a clever way to repurpose ingredients, this fried rice hits all the right notes. It’s packed with vibrant vegetables and savory chicken, making it a complete meal in one pan that the whole family will enjoy.
Table of Contents
- What You’ll Love About This Quick And Easy Recipe
- Everything You Need To Make This Recipe Without Stress
- Time Needed From Start To Finish
- How To Make It Step By Step With Visual Cues
- Easy Variations And Serving Ideas That Fit Real Life
- Common Slip-Ups And How To Avoid Them
- How To Store It And Make It Ahead Without Ruining Texture
- Questions People Always Ask Before Making This Recipe
Easy Chicken and Veggie Fried Rice
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This easy chicken and veggie fried rice recipe is a lifesaver for busy weeknights, offering a delicious and satisfying meal that comes together in a flash. It’s the perfect solution for transforming leftover chicken and rice into something exciting, ensuring nothing goes to waste while delivering maximum flavor. Whether you’re looking for a quick dinner after a long day or a clever way to repurpose ingredients, this fried rice hits all the right notes. It’s packed with vibrant vegetables and savory chicken, making it a complete meal in one pan that the whole family will enjoy.
Ingredients
Instructions
1. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chopped yellow onion and cook for 2-3 minutes until it starts to soften and become translucent.
2. Stir in the minced garlic and frozen mixed vegetables. Continue to cook for another 3-4 minutes, stirring frequently, until the vegetables are tender-crisp.
3. Add the diced cooked chicken to the skillet. Cook for 1-2 minutes, stirring to heat the chicken through.
4. Push the chicken and vegetables to one side of the skillet, creating a clear space. Add the cold, day-old rice to the empty side. Break up any clumps with your spatula and let it heat for about 1 minute before stirring it into the chicken and vegetable mixture.
5. Create another clear space in the skillet. Pour the lightly beaten eggs into this space and scramble them quickly with your spatula until they are just set, about 1 minute. Once cooked, break them into smaller pieces and stir them into the rest of the fried rice.
6. Pour the soy sauce and sesame oil over the entire mixture. Sprinkle with ground white pepper. Stir everything together thoroughly, ensuring the rice is evenly coated with the sauces. Cook for another 1-2 minutes, stirring constantly, until everything is well combined and heated through.
7. Remove the skillet from the heat. Garnish generously with sliced green onions before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: main dish
- Method: stir-fry
- Cuisine: asian
Nutrition
- Serving Size: 1 serving
Keywords: fried rice, chicken, vegetables, easy, weeknight, leftovers, quick, dinner, asian, one pan
What You’ll Love About This Quick And Easy Recipe
This recipe is a true champion for anyone seeking a fast, flavorful, and fuss-free meal. It’s ideal for busy parents, students, or anyone who wants a delicious homemade dinner without spending hours in the kitchen. You’ll love how quickly it comes together, often faster than ordering takeout, and how easily you can customize it to your family’s preferences. It’s perfect for those evenings when you need a hearty supper but have limited time, making it a go-to option for weeknight dinners. Plus, it’s an excellent way to use up leftover cooked chicken and day-old rice, transforming them into a fresh and exciting dish.
Everything You Need To Make This Recipe Without Stress
The beauty of fried rice lies in its simplicity and the readily available ingredients. You likely have many of these staples in your pantry and fridge already, making it easy to whip up this dish on a whim. The key is to have everything prepped before you start cooking, as the actual cooking process is very fast.
INGREDIENTS:
- 2 tablespoons vegetable oil (or canola oil)
- 1 cup diced cooked chicken (leftover rotisserie chicken works great)
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- 1/2 cup chopped yellow onion
- 2 cloves garlic, minced
- 3 cups cooked day-old white rice (cold rice is essential for best texture)
- 2 large eggs, lightly beaten
- 3 tablespoons soy sauce (low-sodium preferred)
- 1 tablespoon sesame oil
- 1/2 teaspoon ground white pepper
- 2 green onions, sliced (for garnish)
When it comes to substitutions, this recipe is incredibly flexible. If you don’t have mixed vegetables, feel free to use any combination of fresh or frozen veggies you have on hand, such as chopped bell peppers, broccoli florets, or snap peas. For the chicken, any cooked poultry will work, including turkey. If you’re out of white rice, brown rice can be used, just make sure it’s also day-old and cold. For a gluten-free version, simply use tamari instead of soy sauce. If you don’t have sesame oil, you can omit it, but it does add a wonderful nutty flavor.
Time Needed From Start To Finish
This recipe is designed for speed and efficiency, making it perfect for those times when you need dinner on the table quickly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
The prep time includes chopping the onion and garlic, dicing the chicken if it’s not already, and gathering all your ingredients. The cooking itself is a rapid process, moving quickly from one step to the next, so having everything ready beforehand is key to a smooth experience.
How To Make It Step By Step With Visual Cues
Making delicious fried rice is all about timing and high heat. Follow these steps for a perfect result every time.
- Heat the Oil and Sauté Aromatics: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chopped yellow onion and cook for 2-3 minutes until it starts to soften and become translucent. This is your base layer of flavor.
- Add Garlic and Vegetables: Stir in the minced garlic and frozen mixed vegetables. Continue to cook for another 3-4 minutes, stirring frequently, until the vegetables are tender-crisp. You want them cooked through but still with a slight bite.
- Introduce the Chicken: Add the diced cooked chicken to the skillet. Cook for 1-2 minutes, stirring to heat the chicken through. If your chicken is already warm, this step is just about incorporating it.
- Incorporate the Rice: Push the chicken and vegetables to one side of the skillet, creating a clear space. Add the cold, day-old rice to the empty side. Break up any clumps with your spatula and let it heat for about 1 minute before stirring it into the chicken and vegetable mixture. Cold rice is crucial here; it prevents the fried rice from becoming mushy.
- Scramble the Eggs: Create another clear space in the skillet. Pour the lightly beaten eggs into this space and scramble them quickly with your spatula until they are just set, about 1 minute. Once cooked, break them into smaller pieces and stir them into the rest of the fried rice.
- Season and Finish: Pour the soy sauce and sesame oil over the entire mixture. Sprinkle with ground white pepper. Stir everything together thoroughly, ensuring the rice is evenly coated with the sauces. Cook for another 1-2 minutes, stirring constantly, until everything is well combined and heated through.
- Garnish and Serve: Remove the skillet from the heat. Garnish generously with sliced green onions before serving. The fresh green onions add a pop of color and a mild oniony flavor.
Easy Variations And Serving Ideas That Fit Real Life
This chicken and veggie fried rice is incredibly versatile, making it easy to adapt to different tastes and occasions.
For a kid-friendly twist, you can reduce the amount of garlic slightly or add a touch of sweetness with a teaspoon of honey or a pinch of sugar to the soy sauce mixture. Many kids love the familiar flavors of chicken, rice, and peas. You can also add more of their favorite vegetables, like finely diced carrots or corn.
To vary the protein, consider adding cooked shrimp during the last few minutes of cooking, or use diced cooked pork or beef. For a vegetarian option, simply omit the chicken and add extra vegetables or some pan-fried tofu cubes.
This fried rice is a fantastic standalone meal, perfect for a quick family dinner. It also makes a great addition to a larger spread, perhaps alongside some spring rolls, potstickers, or a simple green salad. For an extra kick, offer sriracha or chili garlic sauce on the side for those who enjoy a bit of heat. A sprinkle of toasted sesame seeds can also add a nice textural element and visual appeal.
Common Slip-Ups And How To Avoid Them
Even simple recipes can have common pitfalls. Knowing what to watch out for will ensure your fried rice turns out perfectly every time.
One of the most frequent mistakes is using freshly cooked, warm rice. This will result in mushy, clumpy fried rice. Always use cold, day-old rice straight from the refrigerator. The cold rice grains are firmer and less likely to stick together, allowing them to fry properly and achieve that desired texture. If you don’t have day-old rice, cook fresh rice, spread it out on a baking sheet, and let it cool completely in the fridge for at least an hour before using.
Another common error is overcrowding the pan. If you try to cook too much fried rice in a small skillet, the ingredients will steam instead of fry, leading to a soggy texture. Use a large skillet or wok that allows the ingredients to spread out in a single layer. If you’re making a double batch, it’s better to cook it in two separate batches.
Lastly, don’t skimp on the heat. Fried rice needs to be cooked quickly over medium-high to high heat. This helps to achieve the slightly crispy texture on the rice and vegetables. If the heat is too low, the ingredients will just simmer and become soft.
How To Store It And Make It Ahead Without Ruining Texture
This chicken and veggie fried rice is fantastic for meal prep and leftovers, making your weeknights even easier.
To store, allow the fried rice to cool completely to room temperature. Then, transfer it to an airtight container and refrigerate for up to 3-4 days. It holds up very well and the flavors often meld even further overnight.
For reheating, the best method is to gently warm it in a skillet over medium heat with a tiny bit of oil, stirring occasionally, until heated through. This helps to restore some of its original texture. You can also microwave it, but be aware that the texture might be slightly softer. If microwaving, stir halfway through to ensure even heating.
If you want to make components ahead of time, you can chop your onion and garlic, and even dice your cooked chicken, a day or two in advance. The most crucial make-ahead step is ensuring you have cold, day-old rice ready to go. This preparation will significantly cut down on your active cooking time when you’re ready to make the dish.
Questions People Always Ask Before Making This Recipe
Here are some common questions and helpful answers to ensure your fried rice experience is a success.
Q: Can I use brown rice instead of white rice? A: Yes, absolutely! Just make sure it’s cooked and chilled (day-old) just like white rice to prevent it from becoming mushy
FAQs
- Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
- How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
- Can I adjust sweetness? Yes—add more or less sweetener to taste.
- Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.
