30-Minute Chicken Fried Rice

It doesn't get any easier than this 30-Minute Chicken Fried Rice recipe for a healthy, flavorful weeknight dinner! Savory pan-cooked chicken, flavorful sautéed veggies, scrambled eggs, and brown rice tossed in a tamari or coconut aminos based sauce. All made in one pan and in under 30 minutes!

Course Lunch, Dinner, Appetizer, Main Course

Cuisine American, Chinese

Diet Gluten Free

Prep Time 10

Cook Time 15

Total Time 25

Servings Servings

Calories 528kcal

Author Christine McMichael

Equipment

Non-Stick Skillet

Ingredients

4 teaspoons toasted sesame oil divided
2 Tablespoons cooking oil vegetable, refined avocado, etc.
1 pound boneless skinless chicken breast cut into cubes
1/3 cup green onion, diced plus extra for topping
1 Tablespoon minced garlic
2 cups broccoli finely chopped
1 medium red bell pepper diced
2 cups frozen peas, carrots, & corn total, not each
3 large eggs lightly beaten
3 cups cooked brown rice
1 teaspoon brown sugar
4 Tablespoons tamari or coconut aminos or low-sodium soy sauce, divided
1 Tablespoon freshly grated ginger

Instructions

Add 2 teaspoons of the toasted sesame oil and 2 tablespoons of the plain oil to a large pan over medium heat.
Once hot, add in the chicken pieces with a pinch of salt and pepper and sauté until completely cooked through, about 6 minutes.
Set the chicken on a plate to the side.
Add in the remaining sesame oil.
Sauté the chopped green onion, garlic, broccoli, bell pepper and frozen veggies for about 5 minutes or until the broccoli is fork tender.
Push the veggies to the side and add in the beaten eggs and scramble.
Add back in the chicken, rice, brown sugar, soy sauce/tamari, and ginger, then sauté for a couple of minutes to let the flavors blend.
Taste and adjust flavors as desired, adding more salt as desired or red pepper flakes for spice.
Garnish with extra diced green onion and enjoy!

Video

Nutrition