Easy Chicken & Veggie Fried Rice

2 Reviews / 4 Average
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Easy Chicken and Veggie Fried Rice on 100 Days of Real Food

I had not made fried rice in a long time (you know how you just sometimes forget about yummy things?), but I recently decided to make it as a side dish. I was not expecting my girls to not only gobble it down but fight over the leftovers the next day! So, I thought to myself, I’ve got to make this into a whole one-dish meal … and here it is!

Here’s the secret though: instead of making a separate sauce to flavor the fried rice at the end like other recipes, you actually use all that yummy goodness to marinate the chicken in before getting started. It’s oh. so. good! And it may even be my 16-year-old’s new favorite meal. It’s even great leftover heated up and placed in a Thermos for lunch at school, work, or on the go. I’m definitely not going to forget about this one again anytime soon!

Easy Chicken and Veggie Fried Rice on 100 Days of Real Food

Easy Chicken & Veggie Fried Rice

This one-dish Chicken & Veggie Fried Rice recipe is so easy to cook and so much better than take-out. The secret is to use the same sauce to marinate the chicken!
2 Reviews / 4 Average
Prep Time: 10 mins
Cook Time: 20 mins
Marinade: 1 hr
Total Time: 1 hr 30 mins
Print Recipe
Servings: 6

Ingredients
  

For the Chicken and Marinade

  • 1/2 cup soy sauce (preferably low sodium)
  • 1 tablespoon fresh ginger peeled and minced
  • 2 cloves garlic minced
  • 2 tablespoons toasted sesame oil
  • 2 tablespoon rice wine vinegar
  • 1 tablespoon honey
  • 1 pinch cayenne (red) pepper
  • 1 pound boneless, skinless chicken breasts

For the Fried Rice

  • 3 tablespoons butter divided
  • 2 eggs whisked
  • 1/2 onion peeled and diced
  • 3 large carrots peeled, trimmed, and cut into a small dice
  • 3/4 cup frozen peas
  • 4 cups cooked brown rice
  • salt and pepper to taste
  • sliced green onions (optional garnish)

Instructions
 

For the Chicken and Marinade

  • Place all the marinade ingredients in a loaf pan or similar size dish and whisk to combine. Cut the chicken into thin slices* (about 1/2" thick and 2" long) and place in the marinade. Add a few tablespoons of water if needed to fully submerge the chicken, cover with plastic wrap, and refrigerate for 1 to 3 hours.
    *If marinating the chicken for a lot longer or overnight (up to 24 hours), I'd recommend waiting to cut it into strips after marinading it so the flavor is not too intense.

For the Fried Rice

  • Heat your largest skillet over medium-low heat and add 1 tablespoon of the butter. Add the eggs and cook just until no longer runny, stirring occasionally, and season with salt and pepper. Immediately transfer the scrambled egg to a clean plate and set aside.
  • Wipe out the skillet and add the remaining 2 tablespoons of butter over medium-high heat. Add the onion and carrots and cook, while stirring occasionally, until they begin to soften, 2 or 3 minutes.
  • Move the carrots and onions over to one side and then use a slotted spoon to remove the chicken from the marinade (be sure to RESERVE THE MARINADE, and slice the chicken if it hasn't been done already) and add it to the pan. It's okay if some of the marinade goes into the pan with it. Cook while stirring occasionally until the chicken starts to brown and is done all the way through (no longer pink in the middle), 4 to 5 minutes.
  • Meanwhile, add the remaining marinade to a small pot and bring to a boil. Keep at a light boil for 3 to 5 mintues to kill the bacteria from the chicken.
  • Add the frozen peas (no need to defrost), cooked rice, boiled marinade, and scrambled eggs to the pan with the veggies and chicken, and stir to combine. Season with salt and pepper to taaste, garnish with sliced green onions if desired, and serve.

Notes

Gluten free if gluten-free soy sauce is used.
We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Easy Chicken & Veggie Fried Rice
Amount Per Serving
Calories 403 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 5g31%
Trans Fat 1g
Cholesterol 118mg39%
Sodium 895mg39%
Potassium 627mg18%
Carbohydrates 43g14%
Fiber 5g21%
Sugar 6g7%
Protein 24g48%
Vitamin A 6437IU129%
Vitamin C 11mg13%
Calcium 51mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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9 thoughts on “Easy Chicken & Veggie Fried Rice”

  1. 5 stars
    I’ve got three teenagers and it’s nearly impossible to make something for dinner that pleases them all on the same night. I made this bc it sounded wonderful to me (sometimes mom has to come first!!) and it was a HUGE hit with all three of my kids! Thank you for this recipe. It is in regular rotation and gets rave reviews every time!

  2. 3 stars
    My kids like it! I find that there’s too much sauce for me. I prefer drier fried rice. I recommend using only half the marinade when you add it to the rice. Otherwise it tastes great and we made it with shrimp instead of chicken.

  3. It looks great! Thanks! I will sure for my kids and to take away! Can I ask you what you do with the left over marinade after boiling it, please? Thanks a lot!

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