Chicken and vegetable fried rice

Total Time
18 min
10 min
8 min
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.



1 large egg(s), lightly beaten


2 medium, thinly sliced


2 large clove(s), minced

Minced ginger

1 tsp, fresh, peeled

Bell pepper

½ item(s), medium, red variety, diced

Snow peas

½ cup(s), whole, trimmed and halved

Cooked boneless skinless chicken breast

¾ cup(s), chopped, diced

Cooked medium grain brown rice

¾ cup(s)

Low sodium soy sauce

1½ Tbsp

Dark sesame oil

2 tsp


1 Tbsp, chopped


  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