Skillet Chicken Fried Rice with Vegetables

Created on December 25th, 2025 at 11:45 am

A Simple Skillet Fried Rice

Skillet chicken fried rice with vegetables is a dependable, everyday recipe that brings together tender chicken, fluffy rice, and a mix of vegetables in one large pan. This version focuses on balance and texture rather than heavy sauces or complicated steps. Everything cooks in a skillet, making it easy to manage and ideal for home kitchens that may not have a wok.
This recipe is designed for cooks who want a reliable chicken fried rice that works for family dinners, meal prep, or quick weeknight meals. The vegetables add color and freshness, the chicken provides protein, and the rice stays light and well separated when cooked properly. By controlling heat and timing, you can achieve restaurant-style results using basic tools and ingredients.

Skillet chicken fried rice is flexible and forgiving. You can adjust the vegetables based on what you have available while keeping the core method the same. This makes it a practical recipe to return to again and again.

Why a Skillet Works for Fried Rice

A wide skillet provides enough surface area for the rice to fry rather than steam. When ingredients are spread out, moisture evaporates quickly and the rice develops light toasting. This is especially important when cooking fried rice with vegetables, which naturally release some moisture as they cook.
Using a skillet also allows better control over heat compared to smaller pans. You can move ingredients to different areas of the pan as needed, which helps prevent overcooking and keeps each component at the right texture.

Time Breakdown

Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Having ingredients prepped before you start cooking keeps the process smooth and prevents overcooking.

Choosing the Best Vegetables

This recipe works best with vegetables that cook quickly and hold their shape. Good options include peas, carrots, corn, bell peppers, green beans, and broccoli florets cut small.
Frozen vegetables are convenient and consistent. If using frozen vegetables, thaw them and pat dry to reduce excess moisture. Fresh vegetables should be cut into small, even pieces so they cook at the same rate.
Avoid overcrowding the pan with too many vegetables, as excess moisture can soften the rice.

Rice Preparation for Fried Rice

Cold, cooked rice is essential for good fried rice texture. Fresh rice contains too much moisture and tends to clump. Long-grain white rice is ideal because it stays separate and absorbs seasoning evenly.
Before cooking, break up the rice with a fork or clean hands so there are no compact clumps. This allows the rice to fry evenly in the skillet.

Ingredients

• 3 cups cooked long-grain white rice, cold
• 12 ounces boneless, skinless chicken breast or thighs, diced
• 2 tablespoons neutral oil, divided
• 3 cloves garlic, minced
• 1 1/2 cups mixed vegetables (peas, carrots, corn, bell peppers, or green beans)
• 2 green onions, thinly sliced
• 2 tablespoons soy sauce
• 1 teaspoon toasted sesame oil
• Salt, to taste
• Black pepper, to taste

Optional additions:

• A pinch of white pepper for classic flavor
• Extra green onions for garnish

Kitchen Tools

• Large skillet
• Spatula or wooden spoon
• Knife and cutting board

A wide skillet helps ingredients fry evenly and prevents steaming.

Step-by-Step Instructions

Step 1: Prepare the Ingredients

Break up the cold rice so the grains are loose. Dice the chicken into small, even pieces and season lightly with salt and pepper. Prepare the vegetables by chopping them evenly if using fresh.

Step 2: Cook the Chicken

Heat 1 tablespoon of neutral oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 4 to 5 minutes, stirring occasionally, until fully cooked and lightly golden. Remove the chicken from the skillet and set aside.

Step 3: Cook the Vegetables

Add the remaining oil to the skillet. Add the vegetables and cook for 3 to 4 minutes until just tender and any moisture has evaporated. Stir occasionally to prevent sticking.

Step 4: Add the Garlic

Lower the heat to medium and add the minced garlic to the vegetables. Stir constantly for about 30 seconds until fragrant. Do not allow the garlic to brown.

Step 5: Fry the Rice

Add the rice to the skillet and spread it into an even layer. Let it sit undisturbed for 20 to 30 seconds to encourage light toasting. Toss and fry for 2 to 3 minutes until heated through.

Step 6: Season the Rice

Drizzle the soy sauce around the edges of the pan so it sizzles on contact. Toss well to distribute evenly. Add the toasted sesame oil and a pinch of white pepper if using.

Step 7: Combine and Finish

Return the chicken to the skillet along with the green onions. Toss gently until everything is evenly combined and heated through. Taste and adjust salt or seasoning if needed. Serve immediately.

Pro Tips for Skillet Chicken Fried Rice

Use cold rice for best texture. Cook chicken and vegetables separately so neither overcooks. Let the rice sit briefly before stirring to develop light browning. Keep heat at medium-high to fry rather than steam. Add soy sauce gradually to avoid making the rice soft.

Serving Suggestions

Skillet chicken fried rice works well as a complete meal or paired with simple sides. Serve it with steamed vegetables, a crisp salad, or a light soup. Extra green onions or a squeeze of lemon can brighten the dish just before serving.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in a skillet over medium heat with a small amount of oil, stirring gently until heated through. Reheating in a pan preserves texture better than the microwave.

Nutrition Information (Per Serving)

Nutrient	Amount
Calories	440
Carbohydrates	47 g
Protein	28 g
Fat	15 g
Saturated Fat	3 g
Sodium	700 mg
Fiber	3 g
Sugar	3 g

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.