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Easy Crispy Chicken Fried Rice Recipe with Fresh Veggies

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A quick and easy chicken fried rice recipe featuring crispy rice, tender chicken, and fresh vegetables. Perfect for busy weeknights and customizable with your favorite veggies or proteins.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts, diced into bite-sized pieces
  • 4 cups cooked jasmine rice, preferably chilled overnight
  • 1 cup diced carrots
  • 1/2 cup frozen peas, thawed
  • 1/2 cup chopped bell peppers (red or yellow)
  • 2 green onions, sliced thinly
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated (optional)
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce (optional)
  • 1 tablespoon toasted sesame oil
  • 2–3 tablespoons vegetable or canola oil
  • Salt and freshly ground black pepper, to taste
  • Pinch of crushed red pepper flakes (optional)

Instructions

  1. Prep the Ingredients (10 minutes): Dice the chicken breasts into bite-sized pieces, chop the carrots, bell peppers, and slice green onions. Mince the garlic and grate the ginger if using.
  2. Heat the Pan and Cook Chicken (5-7 minutes): Warm 1 tablespoon of vegetable oil over medium-high heat in your wok or skillet. Add the diced chicken, seasoning lightly with salt and pepper. Stir-fry until the chicken turns opaque and just cooked through (about 5-7 minutes). Remove the chicken from the pan and set aside.
  3. Sauté Aromatics and Vegetables (3-4 minutes): Add another tablespoon of oil if needed. Toss in garlic and ginger, stir quickly until fragrant (about 30 seconds). Add carrots and bell peppers, stir-frying until they start to soften but still have a crunch (roughly 2-3 minutes). Then, mix in the peas and cook for an additional minute.
  4. Crisp the Rice (6-8 minutes): Push the veggies to one side of the pan. Add the remaining oil and spread the chilled rice in an even layer. Let it cook undisturbed for 2-3 minutes to develop a golden crust. Then, stir and spread again to crisp more of the rice.
  5. Combine and Season (2-3 minutes): Return the cooked chicken to the pan. Add soy sauce, oyster sauce, and toasted sesame oil. Toss everything together gently but thoroughly. Taste and adjust seasoning with salt, pepper, or an extra splash of soy sauce if needed.
  6. Finish and Garnish: Turn off the heat and sprinkle sliced green onions and crushed red pepper flakes if using. Give it a final toss and serve hot.

Notes

Use day-old chilled jasmine rice for best crispiness. Avoid overcrowding the pan to keep rice crispy. For gluten-free, substitute soy sauce with tamari. Reheat leftovers in a skillet with a splash of oil to revive crispiness; avoid microwaving.

Nutrition

Keywords: chicken fried rice, crispy fried rice, easy fried rice, quick dinner, fresh vegetables, weeknight meal, stir-fry

Find it online: https://flurpchef.com/easy-crispy-chicken-fried-rice-recipe-with-fresh-veggies-to-try-today/