Veggie-Packed Chicken Fried Rice


This is a better-than-takeout fried rice dish with zucchini, carrots, peppers, and more. It cuts the grease and loads up on fresh vegetables. Get your kids involved by letting them choose which veggies they want to include.

Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
6 cups


  • 9 teaspoons vegetable oil, divided

  • 1 red bell pepper, cut into strips

  • ½ medium onion, sliced

  • 1 (6 ounce) skinless, boneless chicken breast half, cut into cubes

  • 2 cups chopped zucchini

  • 2 cups chopped carrots

  • 1 cup chopped cabbage

  • 1 cup chopped sugar snap peas

  • cup low-sodium chicken or vegetable broth

  • 1 ½ tablespoons minced garlic

  • 1 tablespoon minced fresh ginger

  • 2 cups cooked short-grain brown rice

  • 2 tablespoons low-sodium soy sauce

  • 2 teaspoons sesame oil

  • ¼ cup sliced green onions

  • ½ teaspoon salt


  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 the skillet and heat until it shimmers. Add chicken and cook, stirring occasionally, until no longer pink, about 5 minutes. Transfer to bowl with vegetables.

  3. Add another 2 teaspoons oil and heat until it shimmers. Add chopped zucchini, carrots, cabbage, and 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 the skillet and heat until it shimmers. Add garlic and ginger, cook and stir for 15 seconds. Add rice and cook, breaking up clumps and stirring occasionally for 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.

    close up view of Veggie-Packed Chicken Fried Rice with zucchini and red peppers on a white plate
    Allrecipes Magazine


If you are starting with precooked chicken, you can skip cooking in step 2. Add in precooked chicken when you add the rice.

You can use any of your favorite veggies here as well, such as broccoli, Brussels sprouts, cabbage, carrots, cauliflower, green beans, snap peas, and/or zucchini. Choose the mix you like most.

Nutrition Facts (per serving)

360 Calories
14g Fat
42g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 360
% Daily Value *
Total Fat 14g 18%
Saturated Fat 2g 12%
Cholesterol 25mg 8%
Sodium 652mg 28%
Total Carbohydrate 42g 15%
Dietary Fiber 7g 25%
Total Sugars 7g
Protein 16g
Vitamin C 69mg 346%
Calcium 93mg 7%
Iron 2mg 12%
Potassium 724mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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