Chicken and vegetable fried rice
4
Points®
Total time: 18 min • Prep: 10 min • Cook: 8 min • Serves: 2 • Difficulty: Easy
This skillet meal for two is quicker to prepare than ordering take-out. The trick is all about timing and having all the ingredients prepped before you start to cook so you can add them at the right time. This recipe is great way to use up leftover chicken and rice that’s stashed in your fridge. But you can also use rotisserie chicken breast and microwavable rice instead. We use chopped fresh cilantro to brighten the flavor, but fresh basil or mint will work extremely well too. If you like a spicier stir fry, add a pinch or two of crushed red pepper.
Ingredients
Egg
1 large egg(s)
Scallions
2 medium
Garlic
2 large clove(s)
Minced ginger
1 tsp
Bell pepper
½ item(s), medium
Snow peas
½ cup(s), whole
Cooked skinless boneless chicken breast
¾ cup(s), chopped
Cooked medium grain brown rice
¾ cup(s)
Low sodium soy sauce
1½ Tbsp
Dark sesame oil
2 tsp
Cilantro
1 Tbsp
Instructions
1
Heat 1 teaspoon oil in medium nonstick skillet over medium heat. Add eggs and cook, stirring, until firm, about 2 minutes. Transfer to plate.
2
Heat remaining 2 teaspoons oil in large, deep heavy skillet or wok over high heat. Add scallions, garlic, and ginger and stir-fry just until fragrant, about 15 seconds. Add bell pepper and snow peas and stir-fry until crisp-tender, about 2 minutes. Add chicken and stir-fry 30 seconds. Add rice and stir-fry until heated through, about 1 minute. Remove from heat and add eggs, stirring to break into small pieces. Stir in soy sauce and sesame oil.
3
Divide evenly between 2 plates and sprinkle with cilantro.
4
Serving size: about 1½ cups
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