Light, colorful, and full of fresh flavor, this Spring Chicken Fried Rice with Veggies is the kind of easy dinner that feels bright and satisfying. It’s packed with tender chicken, crisp spring vegetables, and fluffy rice all tossed together in one warm skillet. Perfect for busy weeknights or a simple weekend lunch.
Ingredients
- 3 cups cooked jasmine rice (cold)
- 1 lb boneless skinless chicken breasts, diced small
- 2 tablespoons neutral oil
- 2 large eggs, lightly beaten
- 1 cup shredded carrots
- 1 cup fresh or frozen peas
- 1/2 cup sliced green onions
- 1/2 cup diced red bell pepper
- 2 cloves garlic, minced
- 3 tablespoons low-sodium soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat 1 tablespoon neutral oil in a large skillet over medium-high heat. Add diced chicken, season with salt and pepper, and cook 5-6 minutes until fully cooked. Remove and set aside.
- In the same skillet, add remaining 1 tablespoon oil. Pour in beaten eggs and scramble until just set. Transfer to a plate.
- Add garlic, carrots, peas, and red bell pepper to the skillet. Cook 3-4 minutes until slightly tender but still bright.
- Stir in cold rice, breaking up any clumps. Cook 3-4 minutes, stirring often.
- Return chicken and eggs to the skillet. Add soy sauce and sesame oil, tossing well to combine. Cook 2 more minutes until heated through.
- Stir in sliced green onions and serve warm.
Tip
For the best texture, always use cold, day-old rice. Freshly cooked rice can turn mushy in the skillet.
This colorful skillet dinner is perfect for welcoming warmer days, save it for your next easy spring meal.
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Spring Chicken Fried Rice with Veggies
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
Light and colorful chicken fried rice packed with tender chicken, fresh vegetables, and fluffy rice, ready in one skillet.
Ingredients
3 cups cooked jasmine rice (cold)
1 lb boneless skinless chicken breasts, diced small
2 tablespoons neutral oil
2 large eggs, lightly beaten
1 cup shredded carrots
1 cup fresh or frozen peas
1/2 cup sliced green onions
1/2 cup diced red bell pepper
2 cloves garlic, minced
3 tablespoons low-sodium soy sauce
1 teaspoon sesame oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
1. Heat 1 tablespoon neutral oil in a large skillet over medium-high heat. Add diced chicken, season with salt and pepper, and cook 5-6 minutes until fully cooked. Remove and set aside.
2. In the same skillet, add remaining 1 tablespoon oil. Pour in beaten eggs and scramble until just set. Transfer to a plate.
3. Add garlic, carrots, peas, and red bell pepper to the skillet. Cook 3-4 minutes until slightly tender but still bright.
4. Stir in cold rice, breaking up any clumps. Cook 3-4 minutes, stirring often.
5. Return chicken and eggs to the skillet. Add soy sauce and sesame oil, tossing well to combine. Cook 2 more minutes until heated through.
6. Stir in sliced green onions and serve warm.
Notes
For best texture, use cold, day-old rice to prevent mushy fried rice.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-inspired