Skip takeout and make this quick and easy Chicken and Vegetable Fried Rice right at home. It’s the perfect way to use up leftover rice and vegetables.
This fried rice recipe combines tender seasoned chicken, crisp zucchini and bell peppers, and a savory mix of soy sauce and sesame oil. It’s an easy, one-pan meal that is done in under 30 minute. Some will say this fried rice tastes even better than your favorite restaurant version.
Why You Will Love This Chicken and Vegetable Fried Rice Recipe
- Easy Chicken Fried Rice at Home: Skip the takeout and make your own chicken and vegetable fried rice from scratch using ingredients you already have in your kitchen.
- Quick Weeknight Dinner Idea: This one-pan chicken and vegetable fried rice comes together in under 30 minutes, making it perfect for busy weeknights when you need a fast, flavorful meal.
- Great Way to Use Leftover Rice: Got extra rice in the fridge? This is one of the best leftover rice recipes—turn it into a savory stir fry with chicken, vegetables, and eggs.
- Customizable Fried Rice Recipe: Swap in your favorite vegetables or proteins. This fried rice with chicken and veggies can easily be adapted with shrimp, tofu, pork, or whatever you have on hand.
- Loaded with Flavor and Texture: Every bite includes tender chicken breast, fluffy scrambled eggs, crispy zucchini and bell peppers, and a savory sesame soy sauce mixture.
- Better Than Takeout Fried Rice: Fresher and more budget-friendly than restaurant versions, this homemade chicken fried rice is a go-to stir fry recipe you’ll make again and again.
- Family-Friendly Dinner Everyone Loves: This chicken and vegetable fried rice is mild yet flavorful, making it a kid-friendly recipe and crowd-pleaser all in one.
Ingredient Substitutions
- Boneless Chicken Breast → Replace with boneless chicken thighs, or use shrimp, diced pork, ground turkey, or tofu for a different protein.
- Zucchini & Bell Pepper → Try broccoli, carrots, snap peas, and/or mushrooms.
- Shallot → Substitute with red onion or yellow onion.
- Soy Sauce → Use tamari or coconut aminos for a gluten-free option.
- Sesame Oil → Avocado oil or chili oil can be used, but flavor will vary.
- Rice → Day-old white rice works best, but brown rice or cauliflower rice also work.
- Olive Oil → Swap with vegetable oil, avocado oil, or canola oil.
How to Serve and Store
- Serve: Serve hot straight from the pan, with extra sesame oil, green onions, or your favorite sauce like sriracha, yum yum sauce, or sweet chili sauce.
- Store: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in a skillet with a splash of oil or microwave, until heated through.
Frequently Asked Questions
- What’s the best rice to use for fried rice? Day-old cooked white rice (like jasmine or long grain) is best because it’s drier and won’t turn mushy.
- Can I make fresh rice instead of using day-old? Yes! If you don’t have leftover rice, make a fresh batch and spread it out on a baking sheet. Let it cool at room temperature for 20–30 minutes, then refrigerate (uncovered, if possible) for at least 30 minutes to help it dry out. This helps prevent soggy fried rice.
- Can I make this vegetarian? Yes! Skip the chicken and add extra veggies or use tofu for protein.
- How can I make this spicy? Add red pepper flakes, chopped fresh chili, or a squeeze of sriracha to the finished dish.
- Can I use frozen vegetables? Absolutely. Just be sure to cook off the excess moisture so the dish doesn’t get soggy.
- What if I don’t have sesame oil? You can leave it out or replace it with chili oil for a spicier twist, though sesame oil adds a unique flavor.
- How do I meal prep this? Divide into containers and garnish with green onions and sesame seeds. Store in the fridge and reheat for a quick lunch or dinner.
More Chicken and Rice Recipes to Love
Print
Chicken and Vegetable Fried Rice
- Total Time: 25 minutes
- Yield: 3 to 4 servings 1x
Description
Make this quick and easy Chicken and Vegetable Fried Rice, right at home. It’s the perfect way to use up leftover rice and vegetables.
Ingredients
- 1 boneless skinless chicken breast (6–8 ounces), tiny diced
- 2 tablespoons olive oil, divided
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 3 cups cooked and cooled rice (white or jasmine works best)
- 1 medium zucchini, tiny diced
- 1 green bell pepper, tiny diced
- 1 small shallot, minced
- 3 garlic cloves, minced
- 2 eggs, beaten
- 2 tablespoons soy sauce
- 2 teaspoons toasted sesame oil, plus more for garnish
Optional Garnishes
- Thinly sliced green onions
- Toasted sesame seeds
- Chili crisp or sriracha
- Lime wedges
- Crushed peanuts or cashews
- Extra drizzle of sesame oil
Instructions
- Prep all ingredients before starting.
- Dice the chicken and add to a bowl. Season with salt, pepper, and garlic powder. Toss to coat.
- Dice the zucchini and bell pepper. Mince the garlic and shallot. Beat the eggs in a small bowl. In another bowl, combine the soy sauce and sesame oil.
- Heat a tablespoon of olive oil in a large skillet or wok over medium-high heat until shimmering.
- Add the chicken and cook until browned and fully cooked, about 4-5 minutes. Remove from the pan and set aside.
- Add the remaining tablespoon of olive oil to the pan. Stir in the zucchini and bell pepper with a pinch of salt. Cook, stirring often, until slightly browned, about 4 minutes.
- Add in the shallot and garlic and cook for another minute, until fragrant.
- Push the vegetables to one side of the pan and pour the beaten eggs into the empty side. Scramble until just set.
- Add the rice and the soy sauce mixture to the pan. Use a spatula or spoon to break up the rice and stir everything together.
- Return the chicken to the pan. Toss everything to combine and cook for another 1-2 minutes, until heated through.
- Serve immediately with garnishes of your choice.
- ENJOY!
Notes
- Prep all of the ingredients before starting the recipe.
- You can use a wok or deep sauté pan.
- If possible, use day-old, cold rice for the best texture.
- Dice the vegetables and chicken uniformly, so they cook evenly.
- Add garlic and shallots after the vegetables have started to brown to prevent burning.
- Push vegetables to the side to scramble the eggs directly in the pan for fewer dishes.
- Use low-sodium soy sauce if you prefer to control the salt level.
- Add a splash of soy sauce or sesame oil before serving to refresh leftovers.
- This recipe is perfect for meal prep—just store in airtight containers for up to 3 days.
- Garnish with green onions, sesame seeds, or chili oil for added flavor and presentation
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Meal Prep
- Method: Easy
- Cuisine: American/Asian
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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
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