Skillet Chicken Fried Rice with Vegetables
Skillet chicken fried rice with vegetables made with tender chicken, fluffy cold rice, and a colorful mix of vegetables. An easy weeknight chicken fried rice recipe made in one large pan.
Equipment
- Large Skillet
- Spatula
- Knife and cutting board
Ingredients
Skillet Chicken Fried Rice
- 3 cups cooked long-grain white rice cold, day-old preferred
- 12 oz boneless, skinless chicken breast or thighs diced
- 2 tbsp 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 tbsp soy sauce
- 1 tsp toasted sesame oil
- salt to taste
- black pepper to taste
Instructions
- Break up cold rice. Dice chicken and season lightly with salt and pepper. Chop vegetables if using fresh.
- 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 until just tender and moisture evaporates, about 3 to 4 minutes.
- Reduce heat to medium. Add garlic and stir until fragrant, about 30 seconds.
- Add rice, spread into an even layer, and let sit briefly. Toss and fry until hot and lightly toasted.
- Drizzle soy sauce around the edges of the pan and toss well. Stir in sesame oil and season to taste.
- Return chicken to the pan and add green onions. Toss until evenly combined and heated through. Serve hot.
Notes
Use cold rice for best texture. Thaw and pat dry frozen vegetables to reduce moisture. Add soy sauce gradually to avoid soft rice.