Chicken Fried Rice with Vegetables

Vegetarian
Gluten Free
Dairy Free
Health score
9%
Chicken Fried Rice with Vegetables
22 min.
4
454kcal

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Are you ready to take your culinary skills to the next level with a delicious and satisfying dish? Our Chicken Fried Rice with Vegetables is the perfect recipe for anyone looking for a quick, flavorful, and nutritious meal. In just 22 minutes, you can whip up a stunning side dish or a main course that everyone will love. With its vibrant colors and mouthwatering aroma, this dish is guaranteed to tantalize your taste buds!

This Chicken Fried Rice is not just a feast for the eyes; it’s also packed with a balance of essential nutrients. With the rich flavors of sesame oil complemented by the crunch of fresh vegetables and fluffy rice, each bite is a delightful experience. Plus, this recipe is vegetarian, gluten-free, and dairy-free, making it a versatile choice for different dietary needs.

Imagine the satisfaction of cooking up a plate of this hearty fried rice, starring a medley of frozen vegetables and topped with perfectly scrambled eggs. It’s a fantastic way to use leftover rice while ensuring your family enjoys a wholesome, homemade meal. Ideal for lunch, dinner, or even as a delightful side dish, this recipe brings a taste of home-style comfort into your kitchen with minimal effort.

Join us in exploring the simple yet rewarding process of creating Chicken Fried Rice with Vegetables—your taste buds will thank you!

Ingredients

  • servings pepper black
  • cups rice white cooked
  •  eggs 
  • 10 oz savory vegetable mixed frozen thawed
  • servings kosher salt 
  • 0.8 cup onion chopped
  • teaspoons sesame oil 
  • tablespoons soya sauce 
  • 0.3 cup vegetable oil 

Equipment

  • bowl
  • frying pan
  • wooden spoon
  • spatula

Directions

  1. In a medium bowl, toss chicken with soy sauce and sesame oil. Cover and marinate at room temperature for 10 minutes.
  2. Heat a large nonstick skillet over medium-high heat.
  3. Add chicken and marinade and stir-fry until chicken is cooked through, 3 to 4 minutes.
  4. Transfer chicken to a plate; set aside.
  5. Add vegetable oil to skillet and heat over medium heat.
  6. Add onion and cook for 3 minutes. Stir in vegetables and cook for 1 minute. Increase heat to medium-high, stir in rice until incorporated and cooked through, 3 minutes.
  7. Using a wooden spoon, form a well in mixture.
  8. Add eggs and scramble within well just until soft. Then break apart and mix into rice; season with salt and pepper.
  9. Let cook undisturbed until a golden crust forms, about 1 minute. Turn rice with a spatula and cook other side. Repeat 2 or 3 times until rice is uniformly golden.
  10. Add chicken and stir to combine.
  11. Serve warm.

Nutrition Facts

Calories454kcal
Protein10.59%
Fat38.77%
Carbs50.64%

Properties

Glycemic Index
57
Glycemic Load
51.54
Inflammation Score
-10
Nutrition Score
16.770434835683%

Flavonoids

Luteolin
0.01mg
Isorhamnetin
1.5mg
Kaempferol
0.19mg
Myricetin
0.01mg
Quercetin
6.09mg

Nutrients percent of daily need

Calories:453.73kcal
22.69%
Fat:19.62g
30.18%
Saturated Fat:3.6g
22.51%
Carbohydrates:57.65g
19.22%
Net Carbohydrates:53.58g
19.48%
Sugar:1.63g
1.81%
Cholesterol:122.76mg
40.92%
Sodium:779.5mg
33.89%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:12.05g
24.11%
Vitamin A:3778.32IU
75.57%
Manganese:1.02mg
51.24%
Selenium:22.49µg
32.13%
Vitamin K:25.71µg
24.49%
Phosphorus:195.65mg
19.57%
Fiber:4.07g
16.3%
Vitamin B6:0.33mg
16.27%
Vitamin B2:0.25mg
14.91%
Vitamin B5:1.31mg
13.1%
Folate:48.14µg
12.04%
Magnesium:46.71mg
11.68%
Vitamin C:9.59mg
11.63%
Copper:0.22mg
11.2%
Zinc:1.61mg
10.73%
Vitamin E:1.56mg
10.4%
Iron:1.86mg
10.32%
Vitamin B1:0.15mg
10.03%
Vitamin B3:1.94mg
9.68%
Potassium:315.34mg
9.01%
Calcium:61.26mg
6.13%
Vitamin B12:0.29µg
4.89%
Vitamin D:0.66µg
4.4%
Source:My Recipes