This healthy chicken fried rice recipe is loaded with vegetables and made with rice. This kid-friendly family favorite is also nutritious

Here are a few tricks I used to boost the nutrition of this delicious

This recipe is ideal for leftover veggies or whatever you happen to discover that week at the farmer’s market. As always, use this recipe as a method, not a guidebook. If you have asparagus and green beans? Use them. No broccoli? Skip it. Make it your own.

More Veggies = Less Meat: By loading up on veggies, you can use less meat


Great! You only need this meal to have a complete dinner. Easy to make and really tasty.


• 1½ cups cooked rice preferably Basmati
• 4 boneless chicken breasts, cut into cubes
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, minced
• 2 large carrots, finely chopped
• 1 cup green peas
• 1 tablespoon soy sauce
• 1 chicken cube
• 1 teaspoon paprika
• ½ tablespoon brown sugar or honey
• 2 teaspoons vinegar
• salt and pepper
• 2 tablespoons cooking oil


1. Heat the cooking oil in a large pan over medium-high heat. Saute the onions until soft and slightly browned. Add the garlic and ginger; fry for a few seconds while stirring.

2. Add the chicken breasts and fry for about 5 minutes, or until they become golden brown on the outside. Season with salt, pepper, paprika, brown sugar, and chicken cube then stir and fry for 1 minute.

3. Next, add the green peas and cook until tender. Stir the cooked rice into the pan to mix well with the vegetables. Add the soy sauce, and vinegar and stir. Cook for 5 minutes or so and then add the chopped carrots. Stir to mix well.

4. Garnish with chopped green onions or fresh coriander leaves.
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