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Veggie-Packed Chicken Fried Rice
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Kid-friendly veggie fried rice with zucchini, carrots, and peppers. Healthier twist with fresh veggies. Ideal for family cooking fun.
Ingredients:
  • 9 teaspoons vegetable oil, divided
  • 1 red bell pepper, cut into strips
  • 0.5 medium onion, sliced
  • 1 (6 ounce) skinless, boneless chicken breast half, cut into cubes
  • 2 cups chopped zucchini
  • 2 cups chopped carrots
  • 1 cup chopped cabbage
  • 1 cup chopped sugar snap peas
  • 0.33333334326744 cup low-sodium chicken or vegetable broth
  • 1.5 tablespoons minced garlic
  • 1 tablespoon minced fresh ginger
  • 2 cups cooked short-grain brown rice
  • 2 tablespoons low-sodium soy sauce
  • 2 teaspoons sesame oil
  • 0.25 cup sliced green onions
Instructions:
  • In a large lidded skillet or wok, heat 2 teaspoons of vegetable oil over medium-high heat until it shimmers. Cook peppers and onions until crisp-tender, about 5 minutes, stirring occasionally. Transfer to a bowl.
  • Drizzle 2 more teaspoons of oil into the skillet and wait for it to shimmer. Cook the chicken, stirring occasionally, until it's no longer pink, for about 5 minutes. Then, transfer it to the bowl with the vegetables.
  • Pour an additional 2 teaspoons of oil into the pan and heat it until it shimmers. Toss in the chopped zucchini, carrots, cabbage, and snap peas; sauté for 2 minutes, stirring occasionally. Pour in the broth and simmer covered until the vegetables are crisp-tender, for about 3 more minutes. Transfer the delicious mixture to a bowl.
  • Pour the remaining 3 teaspoons of oil into the skillet and heat until it shimmers. Stir in the garlic and ginger for 15 seconds. Add the rice and cook for 2 minutes, breaking up clumps. Include the contents of the bowl, soy sauce, sesame oil, green onions, and salt. Cook for 5 more minutes, stirring and tossing until well mixed and heated through.

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