Go Back

Fried Rice with Vegetables Recipe

This fried rice with vegetables recipe is quick, flavorful, and made with tender chicken instead of eggs. It’s perfect for busy weeknights and a great way to use leftover rice.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked rice cold or day-old
  • 2 cups chicken breast or thighs diced
  • 2 tablespoons vegetable oil
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 1 cup mixed vegetables carrots, peas, sweet corn, green beans
  • 2 –3 tablespoons soy sauce
  • ½ teaspoon black pepper
  • Salt to taste
  • 1 teaspoon sesame oil optional
  • 2 tablespoons chopped spring onions for garnish

Method
 

  1. Heat 1 tablespoon of oil in a large pan or wok over medium-high heat.
  2. Add the chicken, season lightly with salt and pepper, and cook until golden and fully cooked. Remove and set aside.
  3. Add the remaining oil to the same pan. Add chopped onions and sauté until soft.
  4. Add garlic and cook for about 30 seconds until fragrant.
  5. Add mixed vegetables and stir-fry for 2–3 minutes until slightly tender.
  6. Add the cooked rice and stir well to break up any clumps.
  7. Return the cooked chicken to the pan and mix everything together.
  8. Add soy sauce, black pepper, and sesame oil (if using). Stir-fry for another 2–3 minutes until well combined.
  9. Taste and adjust seasoning if needed.
  10. Garnish with spring onions and serve hot.

Notes

  • Cold rice works best to avoid soggy fried rice.
  • Cut chicken into small pieces for even cooking.
  • You can add chili flakes or fresh pepper for extra heat.
  • For a Ghana-style flavor, add a pinch of curry powder or seasoning cube.