Chicken and vegetables fried rice
- Preparation 25 min
- Cooking 20 min
- Servings 4
- Freezing Absolutely
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Easy Chicken Fried Rice with Vegetables and Egg: Better Than Takeout!
If you’re craving something comforting, quick, and packed with flavor, this chicken fried rice recipe is about to become your new go-to. Made with tender chicken breast, crisp vegetables, fluffy rice, and perfectly scrambled eggs, this dish checks all the boxes for an easy, satisfying meal. Whether you’re using leftover rice or cooking fresh, this is a chicken and rice easy recipe that delivers big flavor with minimal effort.
What makes this chicken fried rice and vegetables combo so great? It’s all about balance — juicy chicken, colorful veggies, and a touch of sesame oil and soy sauce for that authentic umami kick. Add in scrambled eggs, and you’ve got a full meal in one skillet. This chicken fried rice recipe easy enough for weeknights but tasty enough to rival your favorite takeout.
If you’ve ever searched for a recipe for chicken and rice that’s family-friendly, freezer-friendly, and made in under 30 minutes, this is it. Whether you’re feeding picky eaters or prepping lunches for the week, this dish is versatile, comforting, and endlessly customizable.
Time to grab your wok or favorite pan — this chicken fried rice with egg is calling your name!
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🍚 Use cold, day-old rice
Fresh rice is too moist and will turn mushy. For the best chicken fried rice recipe, use cold, leftover rice straight from the fridge — it fries up beautifully.
🔥 High heat is key
Crank the heat to medium-high or high. A hot pan helps everything cook quickly, adds flavor, and creates those delicious golden bits.
🍗 Cut your chicken into small, even pieces
For a chicken and rice easy recipe, make sure your chicken is cut small so it cooks fast and evenly. It also mixes better with the rice and veggies.
🥚 Cook the egg separately first
To master chicken fried rice with egg, scramble the eggs first, set aside, then stir them back in at the end. This keeps them fluffy and prevents overcooking.
🥬 Don’t overcrowd the pan
Too many ingredients at once will steam instead of fry. If needed, cook in batches — especially for the veggies and chicken.
🥕 Add your vegetables in stages
Hard veggies like carrots and celery go in first, followed by softer ones like mushrooms and snow peas. It keeps everything crisp-tender.
🍶 Use sesame oil sparingly
A little goes a long way. Add just a touch at the end of your chicken fried rice recipe easy version for a nutty finish.
🥄 Taste before adding soy sauce
Especially if you’re using low-sodium or full-salt versions. You want balance, not a salt bomb.
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Chicken and vegetables fried rice
- 4 tablespoons olive oil
- 3 celery sticks, sliced
- 3 big carrots, cut lengthwise then sliced
- 3 garlic cloves, finely chopped
- 1 yellow onion, finely chopped
- 1/4 teaspoon sesame oil
- 1 teaspoon Italian spices
- 1 teaspoon dried parsley
- 600g skinless and boneless chicken breast, cut in cubes
- 1/4 cup soya sauce
- 10 big white mushrooms, cut in four
- 150g snow peas, prepared and cut in half
- 5 cups cooked basmati rice ( 1 1/2 cup raw rice )
- 3 eggs
- 2 cups chinese napa cabbage, cut in bug cubes
- Salt and ground pepper
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Preparation
- Heat the olive oil in a big pot at medium temperature. Add the celery and carrots and cook for 5 minutes while stirring often.
- Add the garlic, onion, spices and sesame oil. Continue cooking for 2 minutes and stir well. Season with salt and pepper.
- Add the chicken and soya sauce then cook for 4 minutes while stirring often. As you can see in this recipe, stirring is key HAHAHA. Throw in the mushrooms and keep on cooking for 2-3 minutes more.
- Crank heat to maximum, add the rice and stir well. Form a hole in the center of the rice in order to see the bottom of the pot. Crack in the eggs and beat them for about 1 minute so that they start cooking a bit. Stir everything together and keep on cooking for 5 minutes more!
- Remove from heat, add the Chinese cabbage and stir well. Serve immediately and add as much soya sauce as you like!
Basmati rice is ideal for this chicken fried rice recipe. Its long grains stay nicely separated after cooking, especially if the rice is made ahead and chilled.
Absolutely. You can use shrimp, tofu, pork, or even leftover roasted chicken. This fried rice is super adaptable to whatever you’ve got on hand.
Scrambled eggs add texture, flavor, and a good protein boost. You can cook them separately or directly in the pan before adding the rice—whichever method you prefer.
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