Name: Veggie-Packed Chicken Fried Rice
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 9 teaspoons vegetable oil, divided; 1 red bell pepper, cut into strips; 0.5 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; 0.33333334326744 cup low-sodium chicken or vegetable broth; 1.5 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; 0.25 cup sliced green onions; 0.5 teaspoon salt

Veggie-Packed Chicken Fried Rice

4.6

(53)

46 Reviews

17 Photos

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.

Recipe by ChefBillT

Updated on February 4, 2023

Prep Time:

20 mins

Cook Time:

25 mins

Total Time:

45 mins

Servings:

Yield:

6 cups

Jump to Nutrition Facts

Ingredients

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
⅓ 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

Directions

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.
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.
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.
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.

Allrecipes Magazine

Tips

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.