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
Units
Scale
- 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