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Chicken and Veggie Fried Rice

Chicken and Veggie Fried Rice

Jenn Bryant
This Fried Rice recipe is so wonderfully delicious you won't even realize is is full of good nutrition!
Prep Time 20 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Chinese
Servings 6
Calories 314 kcal

Ingredients
  

  • 3 whole Carrots, peeled
  • 1/2 whole Onion, skin removed
  • 3 cloves Garlic
  • 1 cup Green Beans, chopped
  • 1 whole Yellow squash, sliced and halved (the shape of half-moons)
  • 1 cup Corn kernels
  • 2 cups Chicken Breast, Cooked and diced (you can also use rotisserie chicken)
  • 3 Tbsp Soy Sauce
  • 1 tsp Sugar
  • 1/4 tsp Salt
  • 2 Large Eggs, slightly beaten
  • 3 Tbsp Olive Oil
  • 1 cup Basmati or Jasmine Rice, uncooked

Instructions
 

  • Cook rice according to directions in a medium saucepan.
  • After starting the rice, place carrots, onion, and garlic in a food processor and pulse 3-4 times until chopped.
  • Add carrots, onion, garlic, and green beans to the rice when there are 15 minutes that remain in rice cooking.
  • Meanwhile, sautee yellow squash in 1 Tbsp olive oil in a large skillet for about 3 minutes.
  • Add sugar, salt, and 1 Tbsp soy sauce to the squash, stir for 1-2 minutes.
  • Add the rice mixture to the skillet and add 1 Tbsp olive oil. Stir and cook for 3-4 minutes.
  • Add beaten egg and 1 more Tbsp olive oil. Stir and cook until eggs are done (about 4-5 minutes).
  • Add chicken and 2 Tbsp soy sauce and stir until heated through (about 3-4 minutes).
Keyword chicken, Fried Rice, Vegetable fried rice