Description

This healthy chicken fried rice is packed with lean protein, colorful vegetables, and fluffy rice. It’s full of flavor, satisfying, and perfect for a quick homemade dinner that feels like takeout—only better for you.

Ingredients

1 tablespoon olive oil, divided

1 pound boneless, skinless chicken breast, cut into small cubes

1 cup diced onion

1 tablespoon minced garlic

1 cup diced red bell pepper

1 cup diced carrots

2 large eggs

1/4 teaspoon black pepper

1/4 teaspoon ground ginger

1/4 teaspoon red pepper flakes (optional)

1 tablespoon toasted sesame oil

1/2 cup savory seasoning sauce of choice

1 cup green peas, thawed

2 cups cooked white or brown rice

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Instructions

Cook the rice according to package directions and set aside.
Heat half of the olive oil in a large skillet over medium heat. Add the chicken and cook for about 8–10 minutes, stirring occasionally, until cooked through and lightly golden. Remove from the pan and set aside.
Add the remaining olive oil to the same pan. Sauté the onion and garlic for about 5 minutes until soft and fragrant.
Add the bell pepper and carrots. Cook for another 3–4 minutes, until vegetables begin to soften.
Push the vegetables to one side of the pan. Crack the eggs into the empty side and scramble gently until just cooked.
Stir the eggs into the vegetable mixture.
Add black pepper, ginger, red pepper flakes, sesame oil, cooked rice, peas, and the cooked chicken back into the pan.
Pour in the sauce and stir everything together over low heat until evenly combined and warmed through.
Taste and adjust seasoning if needed. Serve hot.

Notes

For best texture, use rice that has cooled slightly before adding it to the pan.
You can increase the vegetable amount without adjusting other ingredients.
Shrimp or thinly sliced beef can be used instead of chicken; adjust cooking time accordingly.
Store leftovers in an airtight container in the refrigerator for up to four days.

Prep Time: 15 min
Cook Time: 30 min