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Chicken & Vegetarian Fried Rice

I haven’t made fried rice in a long time (you know how you sometimes forget the delicious stuff?), But recently I decided to make it as a side dish. I didn’t expect my girls to not only swallow but also scramble for the leftovers the next day! So I thought to myself, I have to make this into a one-dish meal… and here it is!

Here’s the trick: instead of making a separate sauce to flavor the fried rice at the end like the other recipes, you really use all that deliciousness to marinate the chicken before you start. Oh. so. good! And it could even be my 16 year old kid’s new favorite meal. It’s even wonderfully left over heated and placed in the Thermos for lunch at school, work or on the go. I definitely won’t forget this again soon!

Chicken & Vegetarian Fried Rice

This recipe for a Chicken & Vegetable Fried Rice is easy to cook and is much more delicious than buying it out of the box. The trick is to use the same sauce to marinate the chicken!


Chicken and vegetarian fried rice is easy to make in 100 days of food


For Chicken and Marinade

  • 1/2 the cup I’m willow , (preferably low sodium)
  • first tbsp fresh ginger, Peeled and chopped
  • 2 Clove garlic, chopped
  • 2 tbsp toasted sesame oil
  • 2 tbsp rice wine vinegar
  • first tbsp honey
  • first tiptoe cayenne pepper (red)
  • first pound boneless, skinless chicken breast

For fried rice

  • 3 tbsp butter, share
  • 2 egg, whip
  • 1/2 onion, Peel and cut pomegranate seeds
  • 3 big carrot, Peel, trim, and cut into a small dice seed
  • 3/4 the cup frozen peas
  • 4 the cup Cooked brown rice
  • salt and pepper, taste
  • Thinly sliced ​​green onions, (decoration option)


For Chicken and Marinade

  1. Pour all the sauce ingredients into a pan or dish of similar size and beat well to combine. Cut the chicken into thin slices * (about 1/2 “thick and 2” long) and add to the sauce. Add a few tablespoons of water if needed to cover the chicken, cover with plastic wrap and keep in the refrigerator for 1 to 3 hours.

    * If the chicken is marinated for longer or overnight (up to 24 hours), I recommend waiting for the chicken to be cut into strips after marinating so that the flavor doesn’t get too strong.

For fried rice

  1. Heat your largest pan over medium to low heat and add 1 teaspoon of butter. Cook the eggs until the water is no longer running, stirring occasionally, seasoning with salt and pepper. Immediately transfer scrambled eggs to a clean plate and set aside.

  2. Wipe the pan and add the remaining 2 tablespoons of butter over medium to high heat. Add onions and carrots to cook, stirring occasionally until they start to soften for 2 or 3 minutes.

  3. Move the carrots and onions aside, then use a slotted spoon to remove the chicken from the broth (remember to RETURN the chicken, and cut the chicken if not done) and place in the pan. It’s okay if a little sauce in the pan along with it. Stir occasionally until the chicken starts to brown and evenly cooked (no more pink in the middle), for 4 to 5 minutes.

  4. Meanwhile, put the rest of the marinade in a small pot and bring to a boil. Boil gently for 3 to 5 minutes to kill bacteria from chickens.

  5. Place frozen peas (no need to thaw), cooked rice, boiled sauce, and scrambled eggs in a pan with vegetables and chicken, stirring. Season with salt and pepper to taste, garnish with thinly sliced ​​scallions if desired and serve on a plate.

Recipe notes

Gluten free if using gluten-free soy sauce.

We suggest organic ingredients when possible.

Nutritional value

Nutritional value

Chicken & Vegetarian Fried Rice

Amount per serving

Calories 403 Calories from fat 135

% Daily values*

Fat 15g23%

Saturated fat 5gthirty first%

Trans Fat 1g

Cholesterol 118mg39%

Sodium 895mg39%

Potassium 627mg18%

Carbohydrates 43g14%

Fiber 5g21%

Sugar 6g7%

Protein 24g48%

Vitamin A 6437IU129%

Vitamin C 11mg13%

Calcium 51mg5%

Iron 2mg11%

* Percent Daily Values ​​are based on a 2000 calorie diet.