Chicken Fried Rice Recipe with Vegetables (Easy Chicken Fried Rice)
This chicken fried rice recipe comes together by stir-frying cooked long-grain rice with chicken, vegetables, and lightly scrambled egg. Keep the pan hot, add the sauce at the end, and toss quickly so the rice stays fluffy. The how-to steps include small tips to avoid soggy rice and keep the greens crisp.
Ingredients
Ingredients
Step-by-Step Method
Get everything ready
Dice the chicken. Chop the onion, green pepper, celery, lettuce, and Chinese cabbage. If your rice is freshly cooked, drain and let it cool slightly so it fries up fluffy, not wet.
Heat the pan and cook the chicken
Heat a wide skillet until hot. Add the chicken and stir-fry until it turns opaque and lightly browned. Give it space so it sears instead of steaming.
Stir-fry the vegetables
Add the onion, green pepper, and celery. Cook, tossing often, until the onion softens and the mix smells fragrant.
Scramble the egg
Push everything to one side to make a small empty spot. Pour in the beaten egg and stir gently until just set, then fold it into the rice base.
Add rice and broth
Stir in the cooked rice and chicken broth. Toss on higher heat for 2–3 minutes so the rice absorbs moisture and the grains separate.
Season with soy sauce
Drizzle in the soy sauce and toss well. Since soy sauce can vary in saltiness, start light and adjust after a quick taste.
Finish with greens
Add the lettuce and Chinese cabbage at the end. Cook for 1–2 minutes, just until slightly wilted so they stay a bit crisp.
Serve
Take off the heat and let it sit for 2 minutes. Serve hot; add extra soy sauce at the table if you like.