Chicken Fried Rice with Vegetables

This is not an Italian risotto. It’s not creamy and made with butter and parmesan cheese, however, it’s the type of “risotto” that we both grew up eating. We never called it fried rice, even though it’s essentially fried rice with local seasoning and prepared without the egg. The secret to this dish is all in the frying. Pan-fried rice is full of flavor, and it needs to get some brown color here and there - that’s where all the flavor and texture comes from. It’s a simple, humble, and delicious dish that I wouldn’t trade for any luxurious and fancy risottos out there.

Chicken Fried Rice with Vegetables

This Chicken Fried Rice recipe is simple and has been tested many, many times. It's on our menu every so often over the year and we simply love it because it is:

delicious family meal
a recipe made in just 40 minutes
packed with vegetables and perfectly cooked chicken
a freezer-friendly meal
easy to make ahead
simple preparation for a delicious dish
each portion has only 410 calories

How to make Chicken Fried Rice

Chicken Fried Rice with Vegetables is a simple and quick dish which makes it perfect for a delicious midweek dinner. We make it like this:

Rinse the rice. Before cooking, rinse the rice under running water. The easiest way to do so is by placing it in a strainer, rinse under the running water and drain. By doing this, we remove the starch and so that the rice will be beautifully pan-fried.

Cut the vegetables and chicken. Clean the vegetables and cut them in small, even cubes. Optionally add cauliflower or celery, depending on the season. Cut the chicken breasts on small cubes as well.

Pan-fry. As the name implies, this dish is all about frying. Pan-fry the vegetables, meat, and especially rice.

Add chicken stock (or use homemade vegetable broth or water) and cook covered with a lid, then add the frozen peas.

Pan-fry. When everything is cooked, pan-fry for a couple of minutes to get some brown coloring bits on the rice. Brown color means flavor and texture, and it makes this dish spectacular.

How to store or freeze Chicken Fried Rice with Vegetables

You can store this delicious Chicken Fried Rice in two ways.

Store any leftovers covered in an airtight container, in a fridge, for up to 3 days. Before serving, transfer to a pan to heat.

Feel free to make Chicken Fried Rice months ahead and store it in the freezer. Store in freezer bags or an airtight container. Store in the freezer for up to 2 months. Before serving, transfer to a pan and heat all the way through, then serve.

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METHOD

prepare the vegetables

Peel the carrots and finely dice it. Dice the onion, cut the bell pepper in half, remove the seeds and cut in small chunks. Place a large pan over medium heat. Add the olive oil and prepared vegetables. Cook for 5 minutes while stirring occasionally.
chicken and rice

Cut the chicken breasts into small cubes. Season with salt and pepper and add to the vegetables in a pan. Increase the heat, stir to combine, and cook for 2 - 3 minutes. Add the rice and diced garlic. Cook for 5 minutes, stirring occasionally.
cook

Add the spices (thyme, cumin, and paprika powder), cook for a minute. Add the chicken stock or water, cover with a lid and cook for 10 minutes, then add the frozen peas and continue to cook for another 5 minutes. Remove the lid and pan-fry the rice on high heat for about 5 - 8 minutes. Adjust the seasoning before serving.
serve

Divide the Chicken Fried Rice with Vegetables between four plates. Sprinkle with chopped parsley and serve.