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- 2 cups cooked brown rice - 1 pound diced chicken breast - 1 cup mixed vegetables (like carrots, peas, and corn) These main ingredients form the base of your dish. The brown rice adds fiber and nutrients. Chicken breast gives you lean protein. Mixed vegetables add color and crunch. Together, they create a balanced meal. - 3 tablespoons low-sodium soy sauce - 2 tablespoons sesame oil (divided) - 1 clove garlic, minced - 1 teaspoon fresh ginger, grated The seasonings elevate the dish. Low-sodium soy sauce keeps it tasty without too much salt. Sesame oil adds a lovely nutty flavor. Fresh garlic and ginger give your fried rice depth. These ingredients make each bite exciting. - Chopped green onions - Fresh cilantro - Wedge of lime Garnishes enhance both taste and presentation. Green onions add a fresh crunch. Cilantro provides a pop of color and flavor. A squeeze of lime gives a zesty finish. Use these to make your dish look and taste amazing. {{ingredient_image_2}} First, heat one tablespoon of sesame oil in a large skillet over medium-high heat. This oil adds a nice flavor to your chicken. Next, season one pound of diced chicken breast with salt and pepper. Add the chicken to the hot skillet. Cook it for about 5 to 7 minutes. You want it to be golden brown and fully cooked. Once done, remove the chicken and set it aside. Now, use the same skillet. Add another tablespoon of sesame oil and let it heat up. Once hot, add one clove of minced garlic and one teaspoon of grated fresh ginger. Sauté these for about 30 seconds until they smell great, but don’t burn them. After that, toss in one cup of mixed vegetables. Stir-fry them for about 3 to 4 minutes. You want them tender but still colorful. Push the cooked vegetables to one side of the skillet. Create space for the beaten eggs. Pour in two large beaten eggs and scramble them until they are fully set. Mix the eggs with the vegetables. Next, add the cooled two cups of brown rice and the cooked chicken back in. Pour in three tablespoons of low-sodium soy sauce. Toss everything together to coat the rice with the sauce. Finally, stir in two chopped green onions. Taste it and adjust the seasoning if needed. Serve it hot and enjoy! - Use cooled rice for the best frying. Freshly cooked rice is too sticky. - Adjust cook times for chicken and veggies. Chicken needs about 5-7 minutes. Vegetables take about 3-4 minutes. - Try adding a splash of lime juice. It gives a fresh twist. - Use fresh ingredients when you can. They taste better than frozen ones. - A large skillet or wok works best. It gives you more space to stir. - High heat is key for stir-frying. It helps to cook everything quickly and evenly. Pro Tips Use Day-Old Rice: Day-old rice is ideal for fried rice recipes as it is less sticky and holds its shape better during cooking. Customize Your Veggies: Feel free to use any combination of vegetables you have on hand. Bell peppers, broccoli, or snap peas work wonderfully! Perfectly Cooked Eggs: Scramble the eggs separately to ensure they are fluffy and not overcooked. This keeps the texture light in your fried rice. Add Some Heat: For a spicy kick, consider adding red pepper flakes or sriracha to the dish when mixing in the soy sauce. {{image_4}} You can easily change the protein in this dish. If you want less protein, try using tofu or tempeh. They cook well and soak up flavors nicely. For a vegetarian option, use chickpeas or edamame. These options add protein without chicken. Boost nutrition by adding more veggies. I like to mix carrots, peas, and corn, but you can swap in broccoli, bell peppers, or snap peas. Seasonal veggies work great too. In spring, add asparagus or peas; in fall, use squash or kale. Feel free to get creative with your choices! Switch up the sauces for new tastes. Try teriyaki for a sweet kick or oyster sauce for a deeper flavor. If you're into spice, add chili flakes or sriracha. Just a little can make your fried rice sing! Mix and match flavors until you find your favorite. To store your chicken fried rice, let it cool first. Use airtight containers to keep it fresh. Glass or plastic containers work well. Make sure to seal them tightly to prevent air from getting in. This step helps keep your meal tasty and safe. You can freeze chicken fried rice for later use. First, let it cool completely. Then, scoop it into freezer-safe bags. Press out as much air as possible before sealing. This method prevents freezer burn. When you're ready to eat, thaw it overnight in the fridge. Reheat it in a skillet or microwave until hot. In the fridge, chicken fried rice lasts about 3 to 4 days. If you freeze it, you can keep it for up to 3 months. Always check for signs of spoilage before eating. If it smells off or looks strange, throw it away. Yes, you can use brown rice. Brown rice is a great choice. It has more fiber and nutrients. This makes it a healthier option. The nutty flavor of brown rice adds depth to your dish. Plus, it keeps you full longer. When using brown rice, make sure it is cooked and cooled. This helps it fry better in your recipe. To make this dish gluten-free, swap out the soy sauce. Use tamari or coconut aminos instead. Both options provide a similar taste without gluten. Check other ingredients for gluten as well. Ensure the sesame oil is also gluten-free. This way, you can enjoy your chicken fried rice safely. You can serve chicken fried rice with many sides. Try a light soup, like miso or egg drop soup. A fresh salad with a tangy dressing pairs well too. You can also add spring rolls or dumplings for a crunchy side. For a zesty touch, serve lime wedges on the side. This adds brightness to the meal and enhances flavors. In this post, I shared a simple recipe for chicken fried rice. You learned about key ingredients like brown rice, chicken, and mixed veggies. I also covered seasonings and oils to boost flavor. You found step-by-step cooking instructions and helpful tips for the best texture. I shared different variations and storage methods for your leftovers. Now, you can create a delicious meal that fits your taste. Enjoy this dish as a quick dinner or meal prep for the week!

Protein-Packed Chicken Fried Rice

A delicious and nutritious fried rice dish loaded with protein and vegetables.
Print Recipe Pin Recipe
Course Main Course
Cuisine Asian
Servings 4
Calories 400 kcal

Ingredients
  

  • 2 cups cooked brown rice, cooled
  • 1 pound chicken breast, diced into bite-sized pieces
  • 1 cup mixed vegetables (carrots, peas, corn)
  • 2 large eggs, beaten
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons sesame oil (divided)
  • 2 units green onions, finely chopped
  • 1 clove garlic, minced
  • 1 teaspoon fresh ginger, grated
  • to taste salt and pepper
  • optional fresh cilantro, chopped, for garnish

Instructions
 

  • In a large skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat.
  • Once hot, add the diced chicken breast, seasoning it with salt and pepper. Cook for approximately 5-7 minutes, or until the chicken is golden brown and fully cooked. Remove the chicken from the skillet and set it aside.
  • In the same skillet, add another tablespoon of sesame oil. Once the oil is shimmering, add the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
  • Add the mixed vegetables to the skillet and stir-fry for 3-4 minutes until they are tender but still vibrant.
  • Push the cooked vegetables to one side of the skillet, creating space on the other side. Pour the beaten eggs into this designated area and scramble them until fully set. Mix them into the vegetables once cooked.
  • Incorporate the cooled brown rice into the skillet, followed by the cooked chicken. Pour in the soy sauce and toss everything together, ensuring the rice is heated through and well-coated with the sauce.
  • Stir in the chopped green onions, tasting and adjusting the seasoning with additional soy sauce, salt, or pepper if desired.
  • Remove the skillet from the heat and transfer the chicken fried rice to a serving platter. Garnish with freshly chopped cilantro, if using, for an added burst of flavor and color.

Notes

Serve in bowls topped with additional green onions and cilantro for a bright touch. You may also squeeze a wedge of lime over each serving for an extra zing!
Keyword chicken, fried rice, healthy