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Veggie-Packed Chicken Fried Rice

Rated as 4.4 out of 5 Stars
4

"This better-than-takeout main dish cuts the grease and loads up on fresh vegetables. Get your kids involved by letting them choose which vegetables they want to include."
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Ingredients

45 m servings 360
Original recipe yields 4 servings (6 cups)

Directions

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  1. Heat 2 teaspoons vegetable oil in a large lidded skillet or wok over medium-high heat until it shimmers. Add pepper and onion and cook, stirring occasionally, until crisp-tender, about 5 minutes. Transfer to a bowl.
  2. Add another 2 teaspoons oil to skillet and heat until it shimmers. Add chicken and cook, stirring occasionally, until no longer pink, about 5 minutes. Transfer to bowl with vegetables. (If you are starting with precooked chicken, you can skip this step.)
  3. Add another 2 teaspoons oil and heat until it shimmers. Add chopped zucchini, carrots, cabbage, and sugar snap peas; cook, stirring occasionally, 2 minutes. Add broth and cook, covered, until vegetables are crisp-tender, about 3 minutes more. Transfer to bowl.
  4. Add remaining 3 teaspoons oil to skillet and heat until it shimmers. Add garlic and ginger and cook, stirring, 15 seconds. Add rice (and precooked chicken, if using) and cook, breaking up clumps and stirring occasionally, 2 minutes. Add bowl contents, soy sauce, sesame oil, green onions, and salt. Cook, stirring and tossing, until well mixed and heated through, about 5 minutes more.

Footnotes

  • Cook's Note:
  • For the 6 cups mixed vegetables, your can use your favorites such as broccoli, Brussels sprouts, cabbage, carrots, cauliflower, green beans, snap peas, and/or zucchini. Choose a mix of those you like most.

Nutrition Facts


Per Serving: 360 calories; 14.4 41.8 16.3 25 652 Full nutrition

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Reviews

Read all reviews 21
  1. 25 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

In today's world where we buy and prepare the protein (chicken, pork, beef, etc) in bulk at one time to be efficient, this meal was quick, easy to follow and infinitely better for our family tha...

Most helpful critical review

The recipe is well-written, easy to follow, and quick to put together. We used six cups of Birdseye's stir fry vegetable mix (a bag and a half of the 14.4oz packages), which was easier and faste...

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In today's world where we buy and prepare the protein (chicken, pork, beef, etc) in bulk at one time to be efficient, this meal was quick, easy to follow and infinitely better for our family tha...

This dish was very well liked by the whole family. And Yes the kids do love it. I used all fresh vegetables and seasoned the pieces of chicken so the prep time was longer than stated. Well worth...

YES YES YES, full of flavor an easy to make. There is more then one step but still easy. I steamed my veggies, except the pepper and onion, I did those as posted. Steaming made one less step and...

I made this last night without the chicken. I used chopped Brussels sprouts, squish, and zucchini along with the red pepper. I also scrambled an egg in butter before adding the rice. The recipe ...

The recipe is well-written, easy to follow, and quick to put together. We used six cups of Birdseye's stir fry vegetable mix (a bag and a half of the 14.4oz packages), which was easier and faste...

Made it vegetarian and yes would make it again..delicious!

Yesterday was the first time I tried this recipe. I eliminated the salt, it wasn't even missed. When I make it again, and I will, I'll try to cut back on the oil a bit. It was full of flavo...

No, and I wouldn't. The ginger/garlic should have been cooked more thoroughly prior to adding rice, and more soy sauce would have made it more flavorful

Lots of veggies for the amount of chicken but you honestly don't miss the meat with all that's going on. Great balance of tastes, not too salty. Didn't have green onion, carrots or sesame oil....