Chicken and Vegetable Fried Rice (Light Sauce Version)
Chicken and vegetable fried rice made with a light soy-based sauce, tender chicken, fluffy cold rice, and mixed vegetables. A balanced fried rice recipe with clean flavor and no heavy sauce.
Equipment
- Large Skillet or Wok
- Spatula
- Knife and cutting board
Ingredients
Chicken Vegetable Fried Rice
- 3 cups cooked long-grain white rice cold, day-old preferred
- 12 oz boneless, skinless chicken breast diced
- 2 tbsp neutral oil divided
- 3 cloves garlic minced
- 1 1/2 cups mixed vegetables peas, carrots, corn, green beans, or bell peppers
- 2 green onions thinly sliced
- 1 1/2 tbsp soy sauce
- 1 tsp toasted sesame oil
- salt to taste
- black pepper to taste
Instructions
- Break up cold rice so the grains are loose. Dice chicken and season lightly with salt and black pepper. Prepare vegetables by chopping evenly or thawing and patting dry.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook chicken until fully cooked and lightly golden, about 4 to 5 minutes. Remove and set aside.
- Add remaining oil to the skillet. Cook vegetables 3 to 4 minutes until just tender and moisture evaporates.
- Lower heat slightly. Add garlic and stir constantly until fragrant, about 30 seconds.
- Add rice, spread into an even layer, let sit briefly, then toss and fry until heated through.
- Drizzle soy sauce around the edges of the pan and toss gently. Add sesame oil.
- Return chicken and green onions to the pan. Toss until evenly combined and heated through. Serve hot.
Notes
This light sauce version uses just enough soy sauce for seasoning. Cold rice is essential to keep the texture fluffy and prevent excess moisture.