Chicken Fried Rice (Summer Veggie Loaded)
Chicken Fried Rice (Summer Veggie Loaded) is a vibrant and satisfying dish that combines tender chicken, fresh summer vegetables, and fluffy rice, all tossed in savory soy sauce. This colorful meal is perfect for busy weeknights or casual gatherings, offering a delightful balance of flavors and textures. Quick to prepare and easy to customize, this Chicken Fried Rice will quickly become a family favorite.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Ingredients
Scale
- 3 cups cooked rice (preferably day-old)
- 2 boneless, skinless chicken breasts (diced)
- 1 cup bell peppers (diced)
- 1 cup zucchini (diced)
- 1 cup snap peas (trimmed)
- 2 large eggs
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon sesame oil
Instructions
- Gather all ingredients. Dice the chicken and chop the vegetables into uniform pieces.
- Heat a large skillet or wok over medium-high heat and add a splash of oil. Sauté the diced chicken until golden brown and cooked through, about 5-7 minutes.
- Push the chicken to one side of the skillet and scramble the eggs on the other side until fully cooked. Mix them with the chicken.
- Add the chopped vegetables to the skillet and stir-fry for another 5 minutes until tender but still crisp.
- Incorporate the cooked rice, soy sauce, and sesame oil into the mixture. Stir well for another few minutes until heated through.
- Serve hot, garnished with green onions or sesame seeds if desired.
Nutrition
- Serving Size: 1 cup (235g)
- Calories: 380
- Sugar: 3g
- Sodium: 700mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 150mg
Keywords: - For added flavor, consider substituting chicken with shrimp or tofu. - Customize with different seasonal veggies based on your preference. - Always use cold, day-old rice for better texture; fresh rice can turn mushy.