Best 6 Chicken Fried Rice With Vegetables Recipes

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Indulge in the delectable flavors of Chicken Fried Rice with Vegetables, a classic dish that tantalizes taste buds with its savory and vibrant ingredients. This culinary masterpiece combines tender chicken, an assortment of colorful vegetables, and fluffy rice, all perfectly stir-fried in a flavorful sauce. Each bite offers a harmonious blend of textures and tastes, making it a beloved dish enjoyed by people of all ages.

In this comprehensive guide, we'll take you on a culinary journey, providing you with step-by-step instructions and helpful tips to create the perfect Chicken Fried Rice with Vegetables. We'll also introduce you to a collection of variations, including vegetarian, vegan, and gluten-free options, ensuring that everyone can savor this delightful dish. Get ready to embark on a culinary adventure as we explore the world of Chicken Fried Rice with Vegetables!

Recipes in the Article:

1. Classic Chicken Fried Rice with Vegetables: This recipe serves as the foundation for all variations. It includes tender chicken, colorful vegetables, fluffy rice, and a simple yet flavorful sauce, resulting in a dish that pleases every palate.

2. Vegetarian Chicken Fried Rice with Vegetables: For those who prefer a meatless option, this recipe substitutes tofu for chicken, creating a protein-packed and equally delicious dish. The tofu absorbs the flavors of the vegetables and sauce, making it a satisfying and flavorful alternative.

3. Vegan Chicken Fried Rice with Vegetables: This recipe takes veganism to the next level by using plant-based alternatives for both chicken and eggs. It features soy curls or seitan as the protein source and egg replacers to bind the rice. The result is a hearty and flavorful dish that caters to vegan preferences.

4. Gluten-Free Chicken Fried Rice with Vegetables: This recipe accommodates individuals with gluten sensitivities or celiac disease. It uses gluten-free soy sauce and tamari, along with gluten-free rice, ensuring that everyone can enjoy this beloved dish without compromising taste or texture.

5. Spicy Chicken Fried Rice with Vegetables: For those who love a bit of heat, this recipe incorporates spicy ingredients like chili peppers, Sriracha sauce, or chili oil. The result is a fiery and flavorful dish that ignites the taste buds and leaves you craving more.

Let's cook with our recipes!

SUPER QUICK CHICKEN FRIED RICE



Super Quick Chicken Fried Rice image

After my first child was born, I needed meals that were satisfying and fast. This fried rice is now part of our regular dinner rotation. - Alicia Gower, Auburn, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 8

1 package (12 ounces) frozen mixed vegetables
2 tablespoons olive oil, divided
2 large eggs, lightly beaten
4 tablespoons sesame oil, divided
3 packages (8.8 ounces each) ready-to-serve garden vegetable rice
1 rotisserie chicken, skin removed, shredded
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Prepare frozen vegetables according to package directions. Meanwhile, in a large skillet, heat 1 tablespoon olive oil over medium-high heat. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains. Remove from pan., In same skillet, heat 2 tablespoons sesame oil and remaining olive oil over medium-high heat. Add rice; cook and stir until rice begins to brown, 10-12 minutes., Stir in chicken, salt and pepper. Add eggs and vegetables; heat through, breaking eggs into small pieces and stirring to combine. Drizzle with remaining sesame oil.

Nutrition Facts : Calories 548 calories, Fat 25g fat (5g saturated fat), Cholesterol 163mg cholesterol, Sodium 934mg sodium, Carbohydrate 43g carbohydrate (3g sugars, Fiber 3g fiber), Protein 38g protein.

CHICKEN FRIED RICE WITH VEGETABLES



Chicken Fried Rice With Vegetables image

I got this recipe out of a SHAPE magazine years ago. It's pretty easy to make and tastes good too! Also, very healthy. The carrots sweeten the whole dish. This is the meal that got me turned on to brown rice.

Provided by johnandmolly

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

2 teaspoons sesame oil
1/2 cup onion, chopped
2 garlic cloves, minced
1 lb boneless chicken breast, cut into 1/2-inch pieces
1 cup brown rice, uncooked
1 tablespoon reduced sodium soy sauce
1 cup carrot, diced
2 1/4 cups reduced-sodium chicken broth
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup frozen green pea, thawed
1/4 cup green onion, chopped

Steps:

  • Heat oil in a medium saucepan over medium heat.
  • Add onion and garlic and saute 2 minutes, until soft.
  • Place chicken in saucepan and saute 5 minutes, until browned on all sides, stirring frequently.
  • Add rice and cook 1 minute, until translucent.
  • Stir in soy sauce to coat rice.
  • Add carrots, chicken broth, salt and pepper and bring mixture to a boil.
  • Reduce heat, cover and simmer 30 minutes, until liquid is absorbed and rice is tender.
  • Stir in peas and green onions and heat through.

Nutrition Facts : Calories 448.3, Fat 15.1, SaturatedFat 3.9, Cholesterol 72.6, Sodium 597, Carbohydrate 45.9, Fiber 3.7, Sugar 3.9, Protein 31.9

VEGGIE-PACKED CHICKEN FRIED RICE



Veggie-Packed Chicken Fried Rice image

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.

Provided by ChefBillT

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 4

Number Of Ingredients 16

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

Steps:

  • 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 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.)
  • 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.
  • 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.

Nutrition Facts : Calories 359.5 calories, Carbohydrate 41.8 g, Cholesterol 25 mg, Fat 14.4 g, Fiber 7 g, Protein 16.3 g, SaturatedFat 2.4 g, Sodium 652.2 mg, Sugar 7.4 g

CHICKEN FRIED RICE



Chicken Fried Rice image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 10

3 large eggs
Kosher salt and freshly ground black pepper
Vegetable oil, for frying
4 boneless, skinless chicken breast halves, cut into thin strips
1 teaspoon sesame oil
1 large onion, finely chopped
2 garlic cloves, finely minced
4 cups cold, cooked rice
6 green (spring) onions, thinly sliced, plus more for garnish, optional
2 tablespoons soy sauce

Steps:

  • Beat eggs with a whisk in a small bowl and season with salt and pepper, to taste. Heat very little oil in a medium frying pan over medium heat and make an omelette using half the beaten eggs. Turn out onto a plate to cool (do not fold omelette). Repeat process with remaining beaten eggs. Place 1 omelette on top of the other, fold and coarsely chop. Set aside.
  • In a medium bowl, toss chicken strips with the sesame oil and season with salt and pepper, to taste. Heat 3 tablespoons vegetable oil over high heat in large frying pan or wok and stir-fry the prepared chicken strips until lightly golden, about 2 to 3 minutes. Add the onion and garlic and stir-fry for 1 to 2 minutes or until onion has softened. Add 2 tablespoons more vegetable oil and when hot, stir in the cooked rice and green onions, tossing and mixing thoroughly until very hot. Sprinkle with soy sauce and mix evenly. Remove from heat and stir in chopped cooked egg. If desired, garnish with additional sliced green onions.

CHICKEN AND VEGGIE FRIED RICE



Chicken and Veggie Fried Rice image

Super easy and the protein can be changed to suite your needs.

Provided by Bren

Time 30m

Yield 4

Number Of Ingredients 9

3 tablespoons avocado oil, divided
1 (5 ounce) skinless, boneless chicken breast, cut into bite-sized pieces
½ (8 ounce) package mushrooms, chopped
1 stalk celery, sliced
3 large eggs, beaten
3 cups cooked white rice
¼ cup low-sodium soy sauce (such as Bragg®)
1 cup frozen peas, thawed
3 stalks green onions, sliced, or more to taste

Steps:

  • Heat 1 tablespoon oil in a wide-bottom frying pan over medium heat. Add chicken and cook until no longer pink, about 5 minutes. Remove chicken to a warm bowl.
  • Add remaining oil to the pan and increase heat to medium-high. Add mushrooms and celery and cook until celery is slightly soft, about 5 minutes.
  • Push veggies to the side of the pan and reduce heat to medium-low. Tilt the pan 45 degrees so veggies are away from the heat and add eggs to the open space in the skillet. Cook and stir until eggs are scrambled, about 3 minutes.
  • Mix eggs and veggies together. Add rice; cook and stir for 2 minutes. Add chicken and soy sauce; stir well. Add peas and green onions; cook and stir until heated through, 2 to 3 minutes.

Nutrition Facts : Calories 388.7 calories, Carbohydrate 42.3 g, Cholesterol 159.5 mg, Fat 15.7 g, Fiber 2.9 g, Protein 19.2 g, SaturatedFat 2.8 g, Sodium 689.3 mg, Sugar 3.3 g

CHINESE CHICKEN FRIED RICE I



Chinese Chicken Fried Rice I image

Chicken fried rice, just like they serve in the restaurants! A stir fry with chicken, rice, soy sauce and veggies like peas, carrots, celery and bell peppers. This is something my sister just sort of whipped up one day. It's very good!

Provided by sal

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 40m

Yield 7

Number Of Ingredients 12

½ tablespoon sesame oil
1 onion
1 ½ pounds cooked, cubed chicken meat
2 tablespoons soy sauce
2 large carrots, diced
2 stalks celery, chopped
1 large red bell pepper, diced
¾ cup fresh pea pods, halved
½ large green bell pepper, diced
6 cups cooked white rice
2 eggs
⅓ cup soy sauce

Steps:

  • Heat oil in a large skillet over medium heat. Add onion and saute until soft, then add chicken and 2 tablespoons soy sauce and stir-fry for 5 to 6 minutes.
  • Stir in carrots, celery, red bell pepper, pea pods and green bell pepper and stir-fry another 5 minutes. Then add rice and stir thoroughly.
  • Finally, stir in scrambled eggs and 1/3 cup soy sauce, heat through and serve hot.

Nutrition Facts : Calories 424.9 calories, Carbohydrate 47.5 g, Cholesterol 133.9 mg, Fat 9.5 g, Fiber 3.1 g, Protein 34.7 g, SaturatedFat 2.5 g, Sodium 1060.4 mg, Sugar 3.5 g

Tips:

  • Use day-old rice. This will help the rice stay separate and not clump together.
  • Cook the rice in a large pot. This will give the rice plenty of room to expand and cook evenly.
  • Season the rice with salt and pepper. This will help to enhance the flavor of the rice.
  • Use a variety of vegetables. This will add color, flavor, and nutrients to the dish.
  • Cook the vegetables until they are tender-crisp. This will help to preserve their nutrients and flavor.
  • Use a large skillet or wok. This will give you plenty of room to stir-fry the ingredients.
  • Heat the oil over high heat. This will help to sear the ingredients and prevent them from sticking to the pan.
  • Stir-fry the ingredients until they are heated through. This will help to ensure that the ingredients are evenly cooked.
  • Serve the chicken fried rice immediately. This will help to ensure that the dish is served hot and fresh.

Conclusion:

Chicken fried rice is a delicious and easy-to-make dish that is perfect for a quick and easy meal. By following these tips, you can make sure that your chicken fried rice turns out perfect every time.

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