Best 5 Veggie Packed Chicken Fried Rice Recipes
**An Explosion of Flavors: Veggie-Packed Chicken Fried Rice and Its Recipe Variations**
Indulge in the irresistible Veggie-Packed Chicken Fried Rice, a culinary symphony of textures and flavors that will tantalize your taste buds. This versatile dish combines the savory goodness of chicken and an array of vibrant vegetables, all enveloped in the warmth of aromatic fried rice.
But the culinary journey doesn't end there. The article also presents a diverse collection of recipe variations to suit every palate and dietary preference. From the classic Chicken Fried Rice to its vegetarian counterpart, Tofu Fried Rice, and even a tantalizing Seafood Fried Rice, there's a perfect recipe for every food enthusiast.
These recipes not only offer a delectable medley of flavors but also cater to various dietary restrictions, ensuring that everyone can relish this beloved dish. Get ready to embark on a culinary adventure, as we delve into the secrets of creating the perfect Veggie-Packed Chicken Fried Rice and explore its enticing variations.
VEGGIE-PACKED CHICKEN FRIED RICE
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
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
PROTEIN-PACKED VEGETARIAN FRIED RICE
This vegetarian fried rice is delicious and packed with protein; a nutrient that many vegetarians have trouble incorporating into their diets.
Provided by OwlsTheDragon
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oil in a skillet over medium-high heat. Add tofu, carrots, celery, onion, and garlic; cook and stir until vegetables are just soft; 5 to 10 minutes. Season with salt and pepper.
- Stir rice, egg, and spinach into the tofu mixture until egg is no longer runny, about 5 minutes. Stir in sriracha; season with salt and pepper.
Nutrition Facts : Calories 216.6 calories, Carbohydrate 27.8 g, Cholesterol 124 mg, Fat 7.4 g, Fiber 2.4 g, Protein 10.3 g, SaturatedFat 1.6 g, Sodium 165.8 mg, Sugar 2 g
CHICKEN AND VEGGIE FRIED RICE
Super easy and the protein can be changed to suite your needs.
Provided by Bren
Time 30m
Yield 4
Number Of Ingredients 9
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
VEGGIE-PACKED CHICKEN FRIED RICE
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 Chicken Breasts
Time 45m
Yield 4
Number Of Ingredients 16
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
VEGGIE-PACKED CHICKEN FRIED RICE
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 Chicken Breasts
Time 45m
Yield 4
Number Of Ingredients 16
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
Tips:
- Fresh vegetables are always best, but frozen vegetables can be substituted in a pinch. Just be sure to thaw them completely before adding them to the rice. - Use a large skillet or wok to cook the rice. This will help prevent the rice from sticking together. - Cook the rice over high heat, stirring constantly. This will help prevent the rice from becoming mushy. - Add the vegetables and chicken to the rice once it is cooked through. Stir-fry until the vegetables are tender and the chicken is cooked through. - Season the rice with soy sauce, oyster sauce, and sesame oil. Add more seasonings to taste, if desired. - Serve the rice immediately, while it is still hot.Conclusion:
Veggie-packed chicken fried rice is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. With its colorful vegetables, tender chicken, and flavorful sauce, this dish is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give this veggie-packed chicken fried rice a try. You won't be disappointed!
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