Best Chicken And Veggie Fried Rice Recipes
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
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
CHICKEN FRIED RICE WITH VEGETABLES
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
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
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